How to make a carrot layer cake

Our baking columnist Laura Timson shares a classic recipe that's ideal birthday cake fodder
Laura Timson
Laura Timson14 July 2016

This delicious Carrot Layer Cake is packed full of spices, cinnamon and carrots and is the perfect birthday and pick me up treat!

Ingredients

• 300g Organic Self Raising Flour

• 3 Organic eggs

• 210g Organic Light Muscovado Sugar

• 2.5 tsp Organic Mixed Spice

• 2.5 tsp Organic Cinnamon

• 185ml Organic Vegetable Oil

• 2 tsp Baking Powder

• 2 tsp Bicarb of Soda

• 300g Organic Grated Carrots

• 2 tsp Vanilla Paste

• 100g Chopped Organic Walnuts

• Zest of 1 Organic Orange

• Cream Cheese Frosting: 300g Cream Cheese, 100g Butter, 500g Icing Sugar

Method

Preheat the oven to fan 140C/conventional 160C/ gas 3

Butter three 6 inch round cake tins and line the bases.

Mix together the oil, sugar, spices, carrots, vanilla paste, chopped walnuts, orange zest and add the eggs one by one, slowly mixing.

Sift in the self raising flour, baking powder and bicarb of soda and then fold into the mixture.

Pour into three 6 inch springform cake tins, lined with baking parchment and bake in the oven at 160c fan for 20-25 minutes until the sponge is light and springy to the touch.

Once the cakes are cooked and have cooled in the tin, take out and leave to cool for an extra 20 minutes on a wire rack.

For the cream cheese frosting whip together the cream cheese, butter and icing sugar and layer throughout and on top of the cake - absolute heaven!

Preheat the oven to fan 140C/conventional 160C/ gas 3

Butter three 6 inch round cake tins and line the bases.

Mix together the oil, sugar, spices, carrots, vanilla paste, chopped walnuts, orange zest and add the eggs one by one, slowly mixing.

Sift in the self raising flour, baking powder and bicarb of soda and then fold into the mixture.

Pour into three 6 inch springform cake tins, lined with baking parchment and bake in the oven at 160c fan for 20-25 minutes until the sponge is light and springy to the touch.

Once the cakes are cooked and have cooled in the tin, take out and leave to cool for an extra 20 minutes on a wire rack.

For the cream cheese frosting whip together the cream cheese, butter and icing sugar and layer throughout and on top of the cake - absolute heaven!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london

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