Carrot cake with cream cheese icing

Name: Carrot cake with cream cheese icing
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 10
Ingredients: 230 ml vegetable oil; 100 g natural yogurt; 4 large eggs; 1.5 tsp vanilla extract; 0.5 orange, zest only; 265 g self-raising flour; 335 g light brown sugar; 2.5 tsp cinnamon; 0.25 nutmeg, grated; 265 g carrots, grated; 100 g raisins; 100 g walnuts, chopped (optional); 100 g salted butter, softened; 300 g icing sugar; 100 g soft cheese

A spiced carrot layer cake with a soft cheese frosting.

230 ml vegetable oil
100 g natural yogurt
4 large eggs
1.5 tsp vanilla extract
0.5 orange, zest only
265 g self-raising flour
335 g light brown sugar
2.5 tsp cinnamon
0.25 nutmeg, grated
265 g carrots, grated
100 g raisins
100 g walnuts, chopped (optional)
100 g salted butter, softened
300 g icing sugar
100 g soft cheese

Heat the oven to 180°C (160°C fan) and grease and line two 20cm round tins. In a jug, whisk the oil, yoghurt, eggs, vanilla and orange zest.
Mix the flour, brown sugar, cinnamon and nutmeg in a large bowl. Pour in the wet ingredients and fold through with the grated carrot, raisins and half the nuts, if using. Split between the tins and bake for 25–30 minutes, until a skewer comes out clean. Let the cakes cool completely.
For the icing, beat the butter and icing sugar together, then gradually work in the soft cheese. Sandwich the cakes with half the icing, spread the rest on top and finish with the remaining nuts. Keep in the fridge.

Inspired by Cassie Best’s recipe for Good Food · Photo: Gannu03, CC BY-SA 4.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Carrot_cake_5.jpg)