Ingredients

For the carrot cake:

• 225g vegetable oil
• 200g self-raising flour
• 225g light soft brown sugar
• 2 whole eggs
• 1 egg yolk
• 300g finely grated carrot
• 1 tsp bicarb
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 14 tsp ground ginger

• 200g cream cheese
• 100g caramelised butter
• 150g light soft brown sugar
• 1 pinch sea salt
• 1 pinch ground cinnamon
• 1 orange zest

Tools

• Chef XL

Method

For the carrot cake:

1. Line a cake loaf tin with parchment paper, or use two round cake tins
2. Pre heat the fan oven to 160C
3. In a bowl mix all the ingredients well using the paddle attachment on the Kenwood food mixer. It should resemble a thick batter-like consistency.
4. Bake for 35-40 minutes, or until a skewer comes out clean and leave to cool in the tin until it reaches room temperature.

1. Take a packet of unsalted butter 250g and boil it in a pan until it turns golden brown in colour, strain into a dry bowl and leave to cool to room temperature.
2. Weigh the ingredients into a mixing bowl and mix at medium speed until you have a smooth creamy frosting
3. You can now decorate your cake by piping or spreading the topping over the cake, finish the cake with orange zest over the top.