Classic carrot cake - Good Food Middle East

Name: Classic carrot cake - Good Food Middle East
Ingredients: vegetable oil, for the tins; 200g butter, softened; 200g light muscovado sugar; 4 eggs; 150g self-raising flour; 50g rye or spelt flour (optional – use a total of 200g self-raising flour if you prefer); ½ tsp bicarbonate of soda; 1 tsp ground cinnamon; ¼ tsp mixed spice; 250g (about 3 medium) carrots, trimmed and coarsely grated; 75g raisins or sultanas; 75g light muscovado sugar; 100g pecans; 150g butter, softened; 150g icing sugar; 340g full-fat soft cheese; ½ lemon, zested

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Perfect a classic with our next level carrot cake recipe. It’s been meticulously tested so you can bake the best version of this traditional cake

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Ingredients

vegetable oil, for the tins
200g butter, softened
200g light muscovado sugar
4 eggs
150g self-raising flour
50g rye or spelt flour (optional – use a total of 200g self-raising flour if you prefer)
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp mixed spice
250g (about 3 medium) carrots, trimmed and coarsely grated
75g raisins or sultanas
75g light muscovado sugar
100g pecans
150g butter, softened
150g icing sugar
340g full-fat soft cheese
½ lemon, zested