This is an absolute winner!
If doing double-layer, do 50% more.
Ingredients
Base
- 2 eggs
- 175g muscovado sugar
- 200ml sunflower oil
- 200g grated carrot
- 225g wholemeal flour
- 1tsp baking soda
- 2tsp cinnamon
- 1tsp nutmeg
- 115g walnuts
Topping
- 115g half-fat cream cheese
- 4tbsp margarine
- 100g icing sugar
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
Method
- Pre-heat the oven to 190c.
- Beat the eggs. Add the sugar and oil. Add the carrot.
- Sift in the flour, baking soda, and spices, then add the walnuts. Mix.
- Put it in a well-greased baking tin and cook for
- If using one baking tin, 40-50 minutes
- If using two tins, 30-40 minutes
- Let it cool for plenty of time before you add the topping
- For the topping, mix all the topping ingredients together. Put on the cake when it has cooled completely.
- We think that to put a layer of (best quality) lemon curd between the two layers of the cake makes it heavenly