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Home Page > Recipes > Celebrity Chef Recipes > Phil Vickery Creates a Yummy Carrot Cake

Phil Vickery Creates a Yummy Carrot Cake





 carrot_cake_whole_1.jpg"A really good carrot cake recipe is a must have in anyone’s baking repertoire… try this moist, lightly spiced cake topped with luscious creamy frosting." - Phil Vickery

 Cooking Time - over 1 hour
 Serves 12

 Ingredients

 For the cake:
 100g (4oz) light brown soft sugar
 3 medium eggs, beaten
 4tbsp sunflower oil
 Half a 405g can Carnation Condensed Milk Light
 150g (6oz) self-raising flour
 ½ tsp ground mixed spice
 1tsp baking powder
  Zest of 1 orange and 2tbsp juice
 55g (2oz) raisins
 55g (2oz) ground almonds
350g (12oz) carrots, peeled and grated
100g (3½oz) walnut pieces (optional)

Frosting:
150g (5½oz) cream cheese
4tbsp Carnation Condensed Milk Light

To decorate:
Lemon and orange zest

Method

Preheat the oven to 180°C, 355°F, Gas Mark 4.
Grease a 20cm (8in) square cake tin and base-line with greaseproof paper.
In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of the condensed milk.
Mix in the remaining cake ingredients.
Pour into the tin and bake for 45-50 minutes until well risen. Cool on a wire rack.

To prepare the frosting, place the cream cheese in a bowl and beat until smooth, sweeten with the condensed milk. Spread the frosting over the cake.

Decorate with lemon and orange zest.

Tips

Make icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion. You can also make muffin size carrot cakes - simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.
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