High this traditional carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Function a candy deal with with a cup of tea any time of the day.

• Preparation and cooking time
  • Prep:35 minutes
  • Cook dinner:30 minutes
  • Plus cooling
• Simple
• Serves 10-12

• Freezable (un-iced)

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Elements

• 230ml vegetable oil, plus additional for the tin
• 100g pure yogurt
• 4 giant eggs
• 1½ tsp vanilla extract
• ½ orange, zested
• 265g self-raising flour
• 335g gentle muscovado sugar
• 2½ tsp floor cinnamon
• ¼ recent nutmeg, finely grated
• 265g carrots (about 3), grated
• 100g sultanas or raisins
• 100g walnuts or pecans, roughly chopped (optionally available)

For the icing

• 100g barely salted butter, softened
• 300g icing sugar
• 100g mushy cheese

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/fuel 4. Oil and line the bottom and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Combine the flour, sugar, cinnamon and nutmeg with pinch of salt in a bowl. Squeeze any lumps of sugar by way of your fingers, shaking the bowl a couple of occasions to carry the lumps to the floor.

• STEP 2

  Add the moist substances to the dry, together with the carrots, raisins and half the nuts, if utilizing. Combine properly to mix, then divide between the tins.

• STEP 3

  Bake for 25-30 minutes or till a skewer inserted into the centre of the cake comes out clear. If any moist combination clings to the skewer, return to the oven for five minutes, then test once more. Go away to chill within the tins.

• STEP 4

  To make the icing, beat the butter and sugar collectively till easy. Add half the mushy cheese and beat once more, then add the remainder (including it little by little prevents the icing from splitting). Take away the desserts from the tins and sandwich along with half the icing. High with the remaining icing and scatter with the remaining walnuts. Will hold within the fridge for as much as 5 days. Greatest eaten at room temperature.