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Carrot cake for a crowd
( SERVES 12 )

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5.0 / 5 FROM 1

This glorious cake is incredibly simple to make and always earns compliments. I’ve kept it simple here, but you can add ½ cup raisins and ¼ - ½ cup chopped walnuts if you wish.

Ingredients

4	Eggs
2 cups	Raw sugar, or white sugar
1 cup	Neutral oil
3 medium	Carrots, grated (about 3 cups)
1 cup	Wholemeal flour
1 cup	Flour
2 tsp	Ground cinnamon
1 tsp	Mixed spice
1 tsp	Ground ginger
¼ tsp	Salt
2 tsp	Baking soda
1 Tbsp	Orange juice

Cream cheese icing

1 cup	Cream cheese, (not low-fat)
75 g	Butter, at room temperature
4 cups	Icing sugar
1	Lemon, finely grated zest, or more to taste
¼ cup	Lemon juice, or more to taste

To garnish (optional)

1 sprinkle	Dried apricots, chopped
1 handful	Pumpkin seeds
1 handful	Chopped walnuts
1 sprinkle	Orange zest, shredded

Directions

Preheat oven to 160°C fanbake. Grease the sides of a 25cm springform cake tin and line the base with baking paper.
Place eggs, sugar and oil in a food processor, electric mixer or mixing bowl and whizz or beat to combine. Add carrot, flours, cinnamon, mixed spice, ginger and salt. Pulse or mix until just combined – don’t over-mix. Dissolve baking soda in orange juice and pulse or stir into cake mixture. Transfer to prepared tin and bake until springy to the touch and a skewer inserted into the middle comes out clean (55-60 minutes). Allow to cool in tin for 10-15 minutes before removing from tin and cooling on a cake rack. The un-iced cake will keep in an airtight container in a cool place for up to a week.
To make the cream cheese icing, whizz or beat all ingredients in a food processor or bowl until smooth.
Ice cake and garnish with apricots, pumpkin seeds, walnuts and orange zest, if desired.

See more of Annabel's better baking recipes