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This is an easy cake that can be made by everyone even if you are someone who never bakes a cake. Sometimes carrot cake can be a bit dry, this recipe however will give you a moist cake and is ideal for an evening snack or even a light dessert.
A few tips that will help you when making a cake: preheat the oven to the temperature required; prepare all baking tins etc. Weigh out everything exactly and place them in a neat order in front of you before you start. Once you have all the ingredients in front of you, go through your recipe and check that you have everything weighed out and prepared. Do not be tempted to start until you completed this stage, this will always ensure you will never forget any one ingredient. I find this recipe is ideal for a 25cm deep cheesecake tin or two 1lb loaf tins (if you make two cakes this freezes really well)
Ingredients
250g wholemeal flour
25g baking powder
100g desiccated coconut
1 teaspoon ground cinnamon
1 teaspoon of ground ginger
250g muscovado sugar
500g carrots grated
100g raisins
190ml vegetable oil
5 eggs
For the Frosting
120g full fat cream cheese
350g icing sugar
250g butter cubed and at room temperature
Dash of vanilla
Zest of one orange
Method
Preheat oven to 180°c
Place the flour, baking powder, cinnamon and ginger in a bowl and mix well together, add in the coconut.
Using a mixer whisk the eggs, sugar and oil, mix this until it becomes pale and increases in volume (if do not have a mixer you can use a large bowl and a whisk). Now using a large spoon or spatula fold in the dry ingredients gently into the egg mixture be careful at this stage not to knock out too much air.
Finally mix in the carrots and the raisins.
Spoon the mixture into a the prepare cake tin(s) and bake in the centre of the oven. This should take about 40-50 minutes. Place a skewer in the centre of the cake and if it comes out clean the cake is done. Leave to cool in the tin on a wire rack.
Remember if you making two cakes and you intend freezing it only put the topping on the one you intend to keep out of the freezer. To freeze the other cake, allow it to cool and then wrap it in parchment paper and the cling film first.
For the topping
Put the icing sugar, cream cheese, butter and vanilla into a mixer and mix until it is comes together and is smooth.
Spread this mixture all over the top of the cake; sprinkle the zest over the topping
Enjoy!!!