Homemade Carrot Cake!

We bake cake!

Delia’s recipe uses mascarpone, which she is not a fan of, so we chose to ‘improve’ the recipe and use Philadephia spread instead:

For the sponge (these quantities make one large cake or two medium layers):
175g sugar
 2 large eggs
 150ml sunflower oil
 200g self-raising flour
 200g carrots, peeled and grated
 grated zest of 1 orange
 110g sultanas
 50g pecan nuts
 For the icing (enough to cover the whole cake): 
1 tub of plain Philadelphia cream cheese
1 teaspoon of ground cinnamon


  1. Preheat the oven to 170ºc/gas mark 3/160ºc fan assisted
  2. Whisk together the sugar, eggs and oil for 2-3 minutes until the sugar has dissolved
  3. Sift in the flour
  4. Add the remaining dry ingredients
  5. Place into lined baking tins and bake for about 30 minutes till springy and firm and then leave to cool
  6. For the icing whisk together the cinnamon and cream cheese
  7. Spread the icing on top of the cooled sponges and decorate with left over whole pecan nuts
  8. Serve to your hungry guests




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