Head chef Adam Conduit

The Pear Tree

Church Street, Purton, Wiltshire SN5 4ED
01793 772100

THIS carrot cake recipe is a very easy throw-it -all-in-a-bowl kind of recipe, but it comes out brilliantly and is very popular on the afternoon tea menu at the minute.

For the cake: 450ml veg oil 400g plain flour 2tsp bicarbonate of soda 200g dark brown sugar 350g caster sugar 5 eggs (beaten) 1/2 tsp salt 1 1/2 tsp cinnamon powder 1tsp grated nutmeg 500g grated carrot 150g chopped walnuts optional For the topping: 200g cream cheese 150g caster sugar 100g butter Pre-heat oven to 160C Beat the eggs and add all ingredients in to a bowl except the carrot and nuts.

Mix and then fold through the carrot and nuts.

Place in a baking tray and cook at 160C for 1 hour and 15mins.

To make the cream cheese topping, cream the butter and sugar together until well combined.

Add in the cream cheese.

When the cake is cooked and has cooled down, spread over the cream cheese topping, sprinkle chopped walnuts on top and set in the fridge.

Slice and serve with tea.