Carrot Cake - Good Housekeeping uk

Yields:

8

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Cal/Serv:

731

Ingredients

Directions

• 1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment.
  2. Step 2For the cake, in a large bowl whisk oil, eggs and sugar until combined. Whisk in flour, bicarbonate of soda and spices. Fold through carrots and walnuts. Scrape into prepared tin, level and bake for 1hr, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
  3. Step 3For the icing, using a handheld electric whisk beat all the ingredients in a large bowl until smooth and fluffy. Pipe or spread over top of cooled cake. Serve in slices. 

TO STORE:

Keep in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.  

GH Tip:

We used a wide petal nozzle to create piped ruffles on top of our cake. 

Per serving:

• Calories: 731
• Protein: 7g
• Total fat: 37g
• Saturates: 10g
• Carbs: 92g
• Total sugars: 72g
• Fibre: 2g

25+ of our best loaf cakes

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