Carrot Cake

Desserts Food British Vegetarian

It’s a classic but a good one. The condensed milk makes it super moist and tasty.

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12 Servings

Ingredients

100g light brown soft sugar

3 eggs, beaten

4 tbsp sunflower oil

Half a 405g can Carnation Fat Free Condensed Milk

150g self-raising flour

½ tsp ground mixed spice

1 tsp baking powder

Zest of 1 orange and 2 tbsp juice

55g raisins

55g ground almonds

350g carrots, peeled and grated

100g walnut pieces (optional)

150g cream cheese

4 tbsp Carnation Fat Free Condensed Milk

Lemon and orange zest

Method

Preheat the oven to 180C. Line a 20cm round tin with parchment.
In a large bowl whisk the sugar and eggs together until thick and creamy. Slowly whisk in the oil and half the tin of Condensed Milk. Mix in the remaining cake ingredients.
Pour into the tin and bake for 45-50 mins until well risen. Cool slightly then turn out and cool completely.
To prepare the frosting, place the cream cheese in a bowl and beat until smooth, whisk in 4 tbsp condensed milk. Spread the frosting over the cake. Decorate with lemon and orange zest.

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