Cookery School | How To Make Carrot Cake | Waitrose

We’re at our Finchley Road Cookery School with Chef Tutor Becca Roberts as she bakes an absolute classic; carrot cake with a cream cheese icing.
Sweet and moist with subtle notes of fragrant spices running through, Becca’s carrot cake has toasted nuts scattered throughout for a little added bite. Topped with a sweet and zingy cream cheese icing, this cake is perfect to enjoy as part of an afternoon tea or to share with friends and family.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
300ml sunflower oil, plus extra for greasing
100g walnut halves
350g dark brown soft sugar
5 eggs
350g self-raising flour
2 tsp ground cinnamon
½ tsp ground cloves
½ nutmeg, grated
1 tsp ground ginger
1 tsp bicarbonate of soda
½ tsp salt
250g carrots, peeled and roughly grated
½ orange, zest
For the cream cheese icing:
75g unsalted butter, softened
115g icing sugar
300g full-fat soft cheese
Zest of ½ orange and 1 tbsp juice
Click here to view the full recipe | bit.ly/3xpqqyK
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[@salyblack1009]

Thank you , magic carrot cake yummy

[@SwedenLeslie]

Thank you

[@suziecarter1403]

Super recipe thank you. Would this freeze ok with this topping ?

[@waitroseandpartners]

You can freeze the cake without the topping and then make the frosting when you want to top the defrosted cake 🙂

[@astroboirap]

oil?????

[@zhangruyi3153]

We have already left the EU so what is this grams business - I follow Sir Jacob and write all my new recipes in lbs, ozs and pints - no more metric . . .