Perfectly Piped Carrot Cake

Name: Perfectly Piped Carrot Cake
Ingredients: 350g, carrots, grated; 360g, soft brown sugar; 150g, walnuts, chopped; 440g, plain wholemeal flour; 2 tsp, bicarbonate of soda; 2 tsp, cinnamon; 360ml, groundnut oil; 4, medium eggs, beaten; 175g, unsalted butter, softened; 175g, icing sugar, sieved; 340g, full-fat cream cheese; zest of 1, orange

Type : Dessert

Tier up a triple-decker cake of carroty loveliness then top it with perfectly piped peaks of cream cheese icing, courtesy of our ‘Get A Grip’ Icing Bags. Simple, stunning, and truly scrumptious!

Ingredients

For the cake
350g carrots grated
360g soft brown sugar
150g walnuts chopped
440g plain wholemeal flour
2 tsp bicarbonate of soda
2 tsp cinnamon
360ml groundnut oil
4 medium eggs beaten
For the cream cheese icing
175g unsalted butter softened
175g icing sugar sieved
340g full-fat cream cheese
To decorate
zest of 1 orange

Method

Preheat the oven to 150˚C/Gas 2. Grease three 20cm loose-based sandwich tins and line the bases with baking parchment. Add the grated carrots and walnuts to a large bowl, sift in the sugar, flour, bicarbonate of soda and cinnamon and mix together. Lightly whisk together the oil and eggs in a jug, add to the bowl and stir until well and truly combined.
Divide the mix between the three tins and bake in the oven for 35-40 minutes, until the cakes are well-risen and just beginning to shrink away from the sides of the tin. Leave to cool in the tins on a wire rack for 5 minutes before turning out and removing the baking parchment.
To make the icing, beat the butter in a large bowl with a hand mixer until soft, pale and creamy. Add the icing sugar and beat until well combined, then STIR through the cream cheese until thoroughly mixed.
When the cakes are completely cold, add the cream cheese icing to a Get A Grip Piping Bag fitted with a large round nozzle (we used the one from our Professional Piping Set). Pipe the icing carefully onto the bottom layer and place the middle layer on top. Repeat with the middle and top layers. Carefully pipe the remaining icing onto the top of your cake and sprinkle over the orange zest.