Fluffy, spiced and full of spring energy – this is the kind of bake that looks impressive but comes together with ease (especially with a little help from your Cooks Professional stand mixer).
Fancy a slice? Here’s how to make it – soft sponge, orange zest and all.
You’ll need:
For the cake mix –
230ml vegetable oil
100g light brown sugar
3 large eggs
200g self-raising flour
2 tsp cinnamon
1/2 tsp nutmeg
300g grated carrot
Zest of 1 orange
50g chopped walnuts (optional)
For the frosting –
100g cream cheese
50g unsalted butter
150g icing sugar
Orange zest + walnuts to decorate
Method
1. Preheat your oven to 180°C (160°C fan) and line two 20cm round cake tins with baking paper.
2. In your Cooks Professional Stand Mixer, whisk together the oil, sugar and eggs for a minute or two until the mixture looks smooth and slightly frothy.
3. Add the flour, baking powder, cinnamon and nutmeg. Fold gently until just combined – don’t overmix.
4. Stir in the grated carrot, orange zest and chopped walnuts, then divide the mixture evenly between the two tins.
5. Bake for 25–30 minutes, or until the cakes are golden and a skewer comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, beat the butter and icing sugar together until smooth, then mix in the cream cheese and orange zest until light and creamy.
7. Once the cakes are completely cool, sandwich them with half the frosting, then spread the rest on top. Finish with a scatter of chopped walnuts and a little extra zest.
