Laura Ashley The Tea Room’s Ultimate Carrot Cake Recipe

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Maria Bucciero, Head Pastry Chef at Laura Ashley The Tea Room Burnham Beeches, has shared her ultimate triple-layer carrot cake recipe (serves 4-5 people).

For the cake

Ingredients

• 500g carrots
• 250ml vegetable oil
• 250g sugar
• 3 eggs
• 325g plain flour
• 8g baking powder
• 8g baking soda
• 2g of salt
• 7g cinnamon
• Optional: chopped nuts

Method

• Preheat the oven to 165°C.
• Peel and grate the carrots and put aside.
• Mix all other ingredients together using a whisk, adding the carrots at the end.
• Add chopped nuts (optional) and stir.
• Grease and flour a cake tin and pour in your mixture.
• Cook at 165°C for around 30 minutes. Test with a toothpick - if it comes out dry your cake is ready.
• Leave to cool for a couple of hours at room temperature. 

For the icing

Ingredients

• 65g full fat soft cheese
• 30g soft butter
• 500g icing sugar
• Optional: chopped nuts

Method

• Whip all of the icing ingredients together until you reach a very soft and foamy texture.

• Slice the cake into three discs and spread the icing between each layer and on the top using a spatula.
• Decorate with chopped nuts (optional).
• Store your finished cake in the fridge, taking it out 15 minutes before serving.

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