Baking

Nadiya Hussain’s Carrot Bundt Cake

“This bundt has all the deliciousness of a carrot cake, with spices, sweet carrot and cream cheese, but instead of frosting, all of that goodness is layered inside, rippled gently through the batter and baked in one bundt tin” — Nadiya Hussain

30 minutes prep, 1 hour cook

Serves 8-10

Ingredients

For the carrot cake:

170ml sunflower oil, plus extra for greasing

440g light soft brown sugar

4 large eggs

270g carrots, finely grated

280g plain flour, sifted

2 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp ground nutmeg

For the cream cheese ripple:

100g full-fat cream cheese

20g unsalted butter, softened

180g icing sugar

3 tbsp milk

1 tsp vanilla bean extract

Special equipment:

A bundt tin

Method

Preheat the oven to 190°C/Fan 170°C/Gas 5 and grease the inside of a bundt tin well.

Put the oil, sugar, eggs and carrot in a bowl and mix well.

Add the flour and baking powder, salt, cinnamon, mixed spice and nutmeg to a separate bowl and mix till incorporated. Add to the wet ingredients and mix till you have an even batter.

Make the cream cheese ripple by whisking the cream cheese, butter, icing sugar, milk and vanilla bean extract together till combined.

Pour half the carrot cake batter into the tin and level off. Add the cream cheese on top, then add the rest of the carrot cake batter in a final layer. Use a skewer to ripple the batter.

Bake for 50 minutes to 1 hour until the cake is risen and firm and a skewer inserted into the middle comes out clean.

Take out and leave to cool in the tin for at least 20 minutes so that the cake is firm enough to turn out.

Use a table knife or small palette knife to gently loosen the edges of the cake, then turn out. Once cooled, dust with icing sugar and serve. Will keep in the fridge for up to 5 days.