NAOMI HANSELL’S CARROT CAKE

This delicious carrot cake can serve up to 12 slices (depending on the size of the slice!) 

300g carrots, peeled and finely grated

300g soft brown sugar

150g sunflower or light olive oil

3 eggs

300g self raising flour

1/2 tsp bicarbonate of soda

1 tsp grated nutmeg

2 tsp ground cinnamon

1/2 tsp salt

Icing – optional

300g cream cheese at room temperature

75g icing sugar

A little vanilla essence (optional)

A few chopped nuts for decorating (optional)

You will need either a round tin – a 20cm springform tin lined or an AGA Half-Sized Deep Baking Tray. Line the tin or tray with greaseproof paper or Bake-o-Glide. 

1. First grate the carrots and set aside. Take a large mixing bowl and beat the sugar, oil and eggs together. Add the flour, bicarbonate of soda, nutmeg, cinnamon and salt. Fold these dry ingredients into the wet mixture until well combined. Stir in the grated carrots and pour into the prepared tin.

2. Bake in the AGA baking oven on the grid shelf on the floor for 45 – 60 mins, then test by checking to see if the centre is as firm as the edges, and by inserting a knife into the centre which should come out clean. Cook for a further 10 – 15 minutes or as needed. Cool in the tin until completely cold before decorating.

3. Make the icing by whisking the cream cheese with the icing sugar until smooth. This quantity is enough to split the cake horizontally through the centre and fill with half the icing, then to top the cake with the renaming icing. Alternatively, simply make half the icing and just decorate the top. Finish with chopped nuts and carrot decorations if you like.

Keeps well in a cool place for several days. Freezes well and can be frozen when iced, too. It can be handy to make the traybake version of this recipe, cool and decorate and cut into 4 large pieces. Enjoy 1 and then freeze the other three ready for another day. Or simply freeze the cake in individual slices.