Carrot cake

Carrot cake is a popular cake in England that is made with grated carrots and usually contains nuts, raisins, and spices such as cinnamon and nutmeg. It is typically topped with a cream cheese frosting and is a great way to enjoy a delicious cake while getting some extra veggies into your diet. Here's a classic carrot cake recipe:

Ingredients:

300g (2 cups) plain flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
4 large eggs
200g (1 cup) caster sugar
200g (1 cup) light brown sugar
240ml (1 cup) vegetable oil
2 tsp vanilla extract
300g (2 cups) grated carrots
100g (1 cup) chopped walnuts
100g (1 cup) raisins

For the cream cheese frosting:

200g (1 cup) cream cheese, at room temperature
100g (1/2 cup) unsalted butter, at room temperature
400g (3 cups) icing sugar
1 tsp vanilla extract

Instructions:

Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
In another mixing bowl, beat together the eggs, caster sugar, light brown sugar, vegetable oil, and vanilla extract until smooth.
Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the grated carrots, chopped walnuts, and raisins.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter together until smooth.
Gradually add the icing sugar and vanilla extract, beating until the frosting is light and fluffy.
Once the cake has cooled completely, spread the cream cheese frosting over the top and sides of the cake.
Serve and enjoy your delicious carrot cake!