Mummy Fry’s Carrot Cake

My mum makes the best carrot cake in the whole world. It’s very moist and delicious and ridiculously moreish. Best of all, it stays fresh and moist for up to a week after you have made it, so you can happily scoff it for days after you make it – or you can make it a few days in advance without risking it drying out. It’s really very easy to make (shh) and is a guaranteed crowd pleaser. I made the above one for my boyfriend’s birthday and it went down a treat. That was a three layer version, which you can do with the below recipe and some 8″ round cake tins.

180c° oven

10” round tin or 9” x 13” rectangle

• 4 medium carrots peeled and grated
• ½ cup chopped nuts or raisins
• 2 cups flour
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 2 tsp cinnamon
• tsp salt
• 2 cups white caster sugar
• 4 eggs
• 1 cup sunflower oil
• small (400g ish) can crushed pineapple (drained)

1. Preheat your oven to 180c. Grease your pan and line with baking parchment.
2. Add grated carrot to nuts.
3. Put dry ingredients in a bowl and mix well.
4. Beat sugar and eggs, add oil, and beat well,
5. Pour oil mixture over dry ingredients and mix well,
6. Stir in carrots, nuts and pineapple.
7. Pour into pan and bake for 40-50 mins. When a skewer comes out clean, it’s done. Leave in the tin to cool and then turn out to onto a cooling rack (after about half an hour).
8. For the frosting, sieve the icing sugar and then cream together the ingredients and beat for 2-4 mins on medium. When the cake is cold, frost generously! :)

Enjoy!