Layered carrot cake

Layered carrot cake
Use Co-op British carrots to make this classic British cake
Serves 12  / 
Prep 20 mins  / 
Cook 60 mins


For the cake:
200g Co-op self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
3 Co-op British eggs
150g light brown soft sugar
150ml sunflower oil
200g carrots
50g walnuts, chopped
50g raisins

For the icing:
100g Co-op unsalted butter, softened
150g icing sugar
180g soft cheese
Zest and juice 1 lemon


Preheat the oven to 170°C/fan 140°C/Gas 3
Oil a 900g loaf tin and line with greaseproof paper
Mix the flour, bicarbonate of soda, ground cinnamon and mixed spice and set aside
Beat the eggs in a bowl with light brown soft sugar and sunflower oil until smooth
Grate the carrots then add to the flour mix with walnuts and raisins, and stir
Pour into the tin and bake for 55 mins to 1 hour
Check after 45 mins and cover with foil if the top has browned
When a skewer comes out clean from the centre, remove from the oven and turn out to cool
Beat the butter with the icing sugar until smooth
Add the soft cheese, the lemon zest and juice
Beat again
Cut the cake into 3 horizontal layers
Spread icing between each layer and on top
Decorate with some extra chopped walnuts and lemon zest, if you like