Carrot Cake

When transformed into this cake, carrots pose an even bigger temptation to be consumed in socially quite unacceptable situations. It’s a seriously good cake. But the trouble comes with how much cake the recipe makes. This cake has the same square area as a miniature Daschund. When finished it weighs more than 2.5kg. It took 13 competent people to finish the bugger, in two seperate sittings. If you would like a socially acceptable cake, I suggest halving everything, or aborting all together.

However, if you’re after something large and unnecessarily delicious with an element of risk attached, this is the cake for you.

Ingredients

For the carrot cake

450ml/16fl oz vegetable oil

400g/14oz plain flour

2 tsp bicarbonate of soda

550g/1lb 4oz sugar

5 free-range eggs

½ tsp salt

2½ tsp ground cinnamon

525g/1lb 3oz carrots, grated

150g/5½oz shelled walnuts, chopped

For the icing

200g/7oz cream cheese

150g/5½oz caster sugar

100g/3½oz butter, softened

Preheat the oven to325F. Grease and line a cake tin.

Combine all of the ingredients for the cake, except the walnuts and carrots and, together in a mixing bowl. Then stir in the walnuts and carrots.

Pour the mixture into the tin and bake in the oven for an hour. Remove the cake from the oven and allow to cool completely on a cooling rack.

Beat the butter, cream cheese, and caster sugar together in a bowl. Spread it over the top of the cake. Enjoy!