Finest self Raising Flour

SPICY CARROT CAKE

Finest Self Raising flour

An all-American classic cake with a moist, rich texture; it’s not too rich or sweet and the creamy topping and filling is flavoured with orange.

Makes one large cake – cuts into 12


Preparation time: 25 minutes
Baking time: 25 minutes

  • 225g Marriage’s Finest Self Raising flour
  • 1 teaspoon baking powder
  • 11/2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon ground mixed spice
  • 1/2 teaspoon ground ginger
  • 225g soft light brown muscovado sugar
  • Grated zest of 1/2 unwaxed orange
  • 100g walnut pieces
  • 3 large eggs, beaten to mix
  • 150ml sunflower oil
  • 250g grated carrot, about 3 medium carrots


For the filling and topping:

  • 200g cream cheese (full fat)
  • 50g unsalted butter, softened
  • 150g icing sugar, sifted
  • Grated zest of 1/2 unwaxed orange (plus extra to decorate - optional)
  • 2 teaspoons orange juice
  • 2 x 201/2cm / 8 inch sandwich tins, greased and base-lined


Heat the oven to 180°C/350°F/Gas Mark 4.


Sift the flour, baking powder, and all the spices into a large mixing bowl. Stir in the orange zest and nuts then add the beaten eggs, sunflower oil and the grated carrots and mix until thoroughly combined. Divide the mixture between the two prepared tins and spread evenly. Bake in the heated oven for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Turn out the cakes onto a wire rack and leave to cool completely.

To make the filling and topping, beat together all the ingredients until very smooth and creamy. In warm weather you may need to chill the icing until firm enough to spread. 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.

Store in an airtight container in a cool spot and eat within four days.

Spicy Carrot