Carrot Cake 🥕 🍰

Since my very first attempt at Carrot Cake, this recipe has become a staple in my house. This carrot cake is irresistibly good and will have you wanting to make it your weekly bake! I have attached an amazing Carrot Cake recipe I adapted from @inspiredtaste

I have made this recipe 5 times now and have kept tweaking it. I notice that the oven time can vary each time so don’t be afraid to use a skewer to check it ever so often.

How to make this beauty you ask?

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤

•250g Plain Flour

•2 tsp Baking Soda

•1/2 tsp Salt

•2 1/2 tbsp Ground Cinnamon (add more for a darker cake and more intense flavour)

•295ml Vegetable Oil

•180g Granulated Sugar

•200g Brown Sugar

•1 tbsp Vanilla Bean Paste

•4 Eggs

•4 Grated Large Carrots (add more if you want more texture)

•75g Chopped Walnuts or Pecans (I Use half of each)

𝕄𝕖𝕥𝕙𝕠𝕕

1. Preheat the oven to gas mark 4

2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

3. In a separate bowl, whisk the oil, sugars, and vanilla.

4. Whisk in your eggs, one at a time, until combined.

5. Add the dry ingredients in 3 parts, gently & mix until the batter is smooth.

6. Peel and grate the carrots and stir in alongside your chopped walnuts.

8. Pour your batter into your tin and bake for 1 hour (Check at 45minutes and if the top starts to brown quickly you can cover with foil)

9. Once cooled top with some cream cheese frosting or enjoy it plain with a nice cup of tea!