Frosted Carrot Cake

  • 275g/10oz plain flour
  • 10ml/2tsp bicarbonate of soda
  • 10ml/2tsp baking powder
  • 10ml/2tsp ground cinnamon
  • Large pinch grated nutmeg
  • 450g/1lb caster sugar
  • 4 large carrots, grated to give 350g/12oz
  • 100g/4oz walnuts or pecans, finely chopped
  • 225ml/8fl.oz vegetable oil
  • 4 eggs, beaten

Cream cheese frosting:

  • 40g/1┬Żoz butter or margarine
  • 30ml/2tbsp milk
  • 175g/6oz cream cheese
  • 350g/12oz icing sugar, sifted
  1. Method
  2. Sift the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg into a bowl. Stir in the sugar, carrot and walnuts.
  3. Make a well in the centre of the mixture and pour in the oil and eggs. Mix gradually until smooth and blended.
  4. Lightly grease 2 20cm/8in square or 25 x 15cm/10 x 6in dishes. Divide the mixture evenly between the dishes. Shield the corners of one dish with small pieces of foil and microwave at 30%/low for 20 minutes, turning several times. Remove the foil and microwave at 100%/high for a further 2 minutes. Leave to stand for 5 minutes then stand the dish on a wire rack and leave to cool.
  5. Repeat with the remaining cake.
  6. To make the frosting, combine the butter, milk and cream cheese in a bowl. Microwave at 50%/medium for about 45 seconds until warm. Mix well, then beat in enough of the icing sugar to give a thick but spreadable consistency.
  7. Turn the cake out of the dish and sandwich together with some of the frosting. Spread the remaining frosting on top. Chill for about 30 minutes before serving.