Ingredients Jump to Instructions ↓

  1. 450 ml vegetable oil

  2. 400 g plain flour

  3. 2 tsp bicarbonate of soda

  4. 570 g caster sugar

  5. 5 eggs

  6. 2 tsp ground cinnamon

  7. 530 g carrots , grated

  8. 150 g walnuts , coarsely chopped

  9. 1/2 tsp salt

  10. 200 g cream cheese

  11. 150 g icing sugar

  12. 100 g butter , softened

  13. orange and black food colouring

Instructions Jump to Ingredients ↑

  1. For the cake: preheat the oven to 170C/150C fan/gas 3. Line the bottom of a 26cm diameter round cake tin with parchment paper.

  2. Combine the oil, flour, bicarbonate of soda, sugar, eggs, cinnamon and a pinch of salt in the bowl of an electric mixer and mix for 5 minutes. Stir in the grated carrot and walnuts.

  3. Transfer the mixture to the greased and lined cake tin and bake for 1hr 15 mins– 1hr 30 mins, or until a skewer inserted in the centre comes out clean. Remove the cake from the oven and cool for 20 minutes in the tin before turning out and cooling on rack.

  4. For the topping: beat the cream cheese, sugar and butter together in a mixing bowl until smooth and soft. Reserve 1 tablespoon of the mixture and divide it into two portions – tint one with orange food colouring, and the other with black food colouring. Spread the frosting over the cooled cake and, using the coloured icing, decorate with scary spider patterns.


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