Ingredients:

  • 350 g self-raising flour, sieved
  • 325 g dark soft brown sugar, sieved
  • 2 teaspoons ground cinnamon
  • 250 g carrots, grated
  • 75 g walnuts, roughly chopped
  • 4 medium eggs
  • 200 ml olive oil
  • 4 tablespoons milk
  • 180 g full-fat cream cheese (optional)
  • 30 g icing sugar (optional)
  • 25 g walnuts, finely chopped (optional)

Instructions:

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 / 350°F.
  2. Grease and line the bottom and sides of a 22 cm / 9-inch round cake tin with a double layer of greaseproof paper.
  3. In a large bowl, combine the sieved self-raising flour, brown sugar, ground cinnamon, grated carrots, and roughly chopped walnuts.
  4. In a jug, beat together the eggs, olive oil, and milk until fully combined.
  5. Pour the wet mixture slowly into the dry ingredients, stirring continuously until all the flour is incorporated and no lumps remain.
  6. Pour the cake mixture into the prepared tin and smooth the top.
  7. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted comes out clean.
  8. Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
  9. In a bowl, mix the cream cheese and icing sugar until smooth. Spread over the top of the cooled cake and sprinkle with finely chopped walnuts to decorate.