Chef Michael Caines's carrot cake recipe
Michelin-starred chef Michael Caines MBE lost is right arm in a car accident in 1994 after becoming head chef at Gidleigh Park in Devon. He's kindly shared his carrot cake recipe with us to help get you started with Give and Bake.
"Most of us bake for the pure pleasure of eating and sharing those treats with our nearest and dearest, but you can spread the joy even further by making your next bake for Give and Bake. The money you raise will make a positive difference to the lives of disabled people in your community."
Michael's carrot cake recipe
- 450ml vegetable oil
- 400g plain flour
- 2 tsp bicarbonate of soda
- 570g caster sugar
- 5 eggs
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 530g carrots, grated
- 150g walnuts, coarsely chopped
- 200g cream cheese
- 150g icing sugar
- 100g butter, softened
Preheat the oven to 170C/150C fan/gas mark 3. Line the bottom of a 26cm-diameter round cake tin with parchment paper.
Combine the oil, flour, bicarbonate of soda, sugar, eggs, cinnamon and a pinch of salt in the bowl of an electric mixer and mix for five minutes. Stir in the grated carrot and walnuts.
Transfer the mixture to the greased and lined cake tin and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted in the centre comes out clean. Remove the cake from the oven and cool for 20 minutes in the tin before turning out and cooling on rack.
For the topping, beat the cream cheese, sugar and butter together in a mixing bowl until smooth and soft. Spread the frosting over the cooled cake.
Use Michael's carrot cake for a good cause — host a Give and Bake party!