Name: Ginger & White carrot cake
Yield: Serves 12
Ingredients: 1 tsp mixed spice; 100 g walnuts, chopped, plus 12 walnut halves for decoration; 1 tsp ground cinnamon; 300 g icing sugar; 450 g golden caster sugar; 4 free-range eggs; 600 g full-fat soft cheese; 100 g sultanas; ½ tsp bicarbonate of soda; 300 g carrots, grated; 260 g unsalted butter, softened; 2 tsp baking powder; 300 ml sunflower oil, plus extra for greasing; 300 g plain flour; ¼ tsp fine salt

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

We’re not going to lie: it took us months to nail this recipe. The perfect carrot cake is busy, but not so packed with nuts, currants and carrot that you can’t taste the delicious sponge holding it all together. And as for the luscious icing – that’s why we always eat from the top down.

Ingredients

300 ml sunflower oil, plus extra for greasing
300 g plain flour
2

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease the sides of 2 × 23 cm springform cake tins and line the bases with discs of nonstick baking paper.

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