Maria Bucciero, Head Pastry Chef at Laura Ashley The Tea Room Burnham Beeches, has shared her ultimate triple-layer carrot cake recipe (serves 4-5 people).
For the cake
Ingredients
- 500g carrots
- 250ml vegetable oil
- 250g sugar
- 3 eggs
- 325g plain flour
- 8g baking powder
- 8g baking soda
- 2g of salt
- 7g cinnamon
- Optional: chopped nuts
Method
- Preheat the oven to 165°C.
- Peel and grate the carrots and put aside.
- Mix all other ingredients together using a whisk, adding the carrots at the end.
- Add chopped nuts (optional) and stir.
- Grease and flour a cake tin and pour in your mixture.
- Cook at 165°C for around 30 minutes. Test with a toothpick – if it comes out dry your cake is ready.
- Leave to cool for a couple of hours at room temperature.
For the icing
Ingredients
- 65g full-fat soft cheese
- 30g soft butter
- 500g icing sugar
- Optional: chopped nuts
Method
- Whip all of the icing ingredients together until you reach a very soft and foamy texture.
- Slice the cake into three discs and spread the icing between each layer and on the top using a spatula.
- Decorate with chopped nuts (optional).
- Store your finished cake in the fridge, taking it out 15 minutes before serving.