I’ve called this King carrot cake, not only because it’s absolutely massive, but because it features my Autumn King carrots – but really any type of carrot will do. The Philadelphia icing is absolutely devine also.
- 400ml olive oil
- 400g plain flour
- 1 tablespoon of bicarbonate of soda
- 500g caster sugar
- 5 beaten eggs
- 2 teaspoons ground cinnamon
- 500g carrots, blitzed in a food processor or grated
For the Philadelphia icing cream
- 200g Philadelphia cream cheese
- 140g caster sugar
- 100g salted butter, softened
- Juice of half a lemon (optional)
1. First off, preheat the oven to 160C/325F/Gas 3. Grease and prepare a cake tin that’s over 26cm/10in square. Go large or go home people. I tend olive oil works better with keeping cakes moist better than sunflower or vegetable oil.
2. Mix together the olive oil, plain flour, bicarbonate of soda, caster sugar and ground cinnamon. Slow incorporate the beaten eggs into the mix.
3. Blitz your carrots in a food processor and stir the carrots into the batter.
4. Pour the cake batter into the tin and bake for 1.5 hour. If you insert a skewer into the middle of the cake and it comes out clean, it should be done. Remove from the oven and let cool.
For the cream icing
1. In a bowl mix together Philadelphia cream cheese, caster sugar, salted butter and lemon juice into a bowl and mix together until light and creamy.
2. Spread over the top of your carrot cake.