Preheat oven 190 C / Gas 5. Line a 20cm (8") cake tin with greaseproof paper.
Whisk together carrots, buttermilk, oil, caster sugar, vanilla extract and lightly whisked eggs in a bowl. Electric whisk on high speed for 4 minutes.
In another bowl sift together and mix self raising flour, bicarbonate soda, baking powder, salt, cinnamon, ginger and cloves.
Fold this mixture into first carrot mix bowl. Pour this cake mix into lined cake tin, bake in the preheated oven for 55-70 minutes until cake has set. I reduce oven temp to 160 C fan after 10 mins. Test with a skewer. Cool and transfer to plate.
To make icing, cream together in bowl the butter and soft cheese, fold in sifted icing sugar, vanilla extract and then whisk. Icing needs to be quite firm. Add more icing sugar if required.
Cover cake with icing and dust with ground cinnamon. Chill for at least for 1 hour.
Best to chill overnight for firm frosting and easy slicing.
Try adding 100g raisins to the cake mix. Also try decorating with toasted dessicated coconut, or lightly toasted walnuts.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
I reduced the recipe by a quarter but next time would just do half the recipe. It might be the way I made it but was a bit stodgy (even for a Carrot Cake). Mind you, it all got eaten without any complaints! - 04 Jul 2013
I guess my cake tin wasn't deep enough as the mixture overflowed during baking but otherwise it was absolutely fantastic! I altered a few ingredients, for example using wholewheat flour, oat milk, and a little bit less carrot (making up the difference with the stuff left behind in the sieve when I made the oat milk!
I also used a different icing. - 02 Nov 2011