Marriage's Organic Self-Raising Flour - 1kg Bag

Spicy Carrot CakePreparation Time25 minutesBaking Time25 minutesMakes 1 Large CakeIngredients Cake225g Organic Self Raising flour1 teaspoon baking powder1 1/2 teaspoons ground cinnamon1/4 teaspoon ground mixed spice1/2 teaspoon ground ginger225g light brown muscovado sugarGrated zest of 1/2 unwaxed orange100g walnut pieces3 large eggs, beaten to mix150ml sunflower oil250g (3 medium) grated carrotsFilling & Topping200g full fat cream cheese50g unsalted butter, softened150g icing sugar, siftedGrated zest of 1/2 unwaxed orange (plus extra to decorate - optional)2 teaspoon orange juice2 x 20.5cm/8inch sandwich tins, greased and base-linedMethod1. Heat the oven to 160°C fan/ 180°C/350 °F/Gas 4.2. Sift the flour, baking powder and spices into a large bowl.3. Stir in the orange zest, sugar and nuts, then add the beaten eggs, sunflower oil and carrots. Mix until thoroughly combined.4. Divide the mixture between the two prepared tins and spread evenly. Bake for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean.5. Turn out the cake onto a wire rack and leave to cool completely.6. To make the filling and topping, beat together all the ingredients until very smooth and creamy.7. Spread almost half of the mixture onto one of the cakes, Top with the second cake and spread the remaining mixture over the top. The cake can be decorated with extra orange zest or left plain.8. Store in an airtight container in a cool place and eat within four days.Recipe TipUse 100g raisins instead of the walnuts.