This is the Hummingbird bakery’s carrot cake. I made it the other day and enjoyed it so much I thought I’d share it on here (also, I took some nice photos and had nothing to do with them).

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You Will Need:

300g soft light brown sugar

3 eggs

300ml sunflower oil

300g plain flour

1tsp bicarbonate of soda

1tsp baking powder

1tsp ground cinnamon

(+ extra for decorating)

1/2tsp ground ginger

1/2tsp salt

1/4tsp vanilla extract

300g grated carrot

100g shelled walnuts

(+ extra to decorate)

Cream cheese frosting

Three 20cm cake tins lined with greaseproof paper

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Method:

1. Preheat oven to 170°C (325°F) Gas 3.
2. Put the sugar, eggs and oil in an electric mixer and beat until combined.
3. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract. Beat until well mixed.
4. Stir in grated carrots and walnuts.
5. Pour into your three prepared baking tins and bake in preheated oven for 20-25 minutes until golden brown and the top bounces back when you touch it.
6. Leave to cool slightly before turning out onto a wire rack to cool completely.
7. Once cooled, spread the frosting between the layers of the cake and over the outside. Then decorate with cinnamon and walnuts.
8. Enjoy!

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