A good carrot cake will always be a hit – so why not try this delicious recipe the next time you’re baking! Grease a 20cm round women’s weekly carrot cake recipe tin with cooking oil spray. Line base and side with baking paper.
Put carrot, sugar, oil and eggs in a large mixing bowl. Mix with a plastic spatula until combined. Sift flour, baking powder, bicarbonate of soda and spices into a second large mixing bowl. Make a well in the centre.
Pour carrot mixture into flour mixture and gently stir until well combined. Bake for 50-55 minutes or until cake is cooked when tested with a skewer. Set aside to cool in tin for 5 minutes. Turn cake out, then transfer to a wire rack right-side up to cool completely. Meanwhile, to make cream cheese icing, put cheese and butter in the large bowl of an electric mixer. Beat on high, using paddle attachment, until light and fluffy.