Tobie Puttock’s recipe for carrot cake

Carrot cake recipe

Serves:  10

Ingredients:

175g caster sugar

170ml extra virgin olive oil

3 large eggs, beaten

120g carrots, peeled and coarsely grated

1 orange, zested

170g self-raising flour

1 tsp bicarbonate soda

1 tsp ground cinnamon

Pinch of freshly grated nutmeg

For the frosting

200g cream cheese, spreadable

60g icing sugar

? teaspoon of vanilla extract

Method:

1. Pre-heat the oven to 180C. Line a round loose bottomed baking tin with baking paper.
2. Bring together the sugar, olive oil and the eggs and combine with a wooden spoon and then add the grated carrots and the orange zest and combine once again.
3. In a separate bowl sift in the self-raising flour, bicarb soda, once sifted add the cinnamon and the nutmeg and combine.
4. Add the dry ingredients to the carrot mixture and stir to combine.
5. Pour the mixture into the prepared baking tin and bake for 45 minutes or until the it feels firm yet slightly springy in the centre.
6. Remove from the oven and allow to cool almost completely before removing.

To make the icing:

1. Bring together the cream cheese, icing sugar and the vanilla and stir to combine, when the cake is cooled and turned out onto a plate you can use a spatula to evenly distribute the icing over the surface of the cake.