Preparation: Sift the dry ingredients and roughly grate the carrot. Preheat the oven to 180℃.
Add all of the ☆ ingredients to a bowl and whisk until thick. Then add the eggs and whip until creamy.
Mix together the ■ ingredients to combine.
Line the bottom of the cake mold with parchment paper and grease the sides with butter (or margarine). Then, pour in the cake batter.
Bake for 40 minutes at 180°C in the preheated oven. Once an inserted skewer comes out clean, it's done.
Let the cake rest overnight, then thickly spread on the cream cheese icing. Chill the cake in the refrigerator, and it's ready to eat.
Story Behind this Recipe
When I was living in England, I received this spiced carrot cake numerous times during the Christmas season. I got a friend to teach me the recipe. The original version was sweeter, but I took the liberty of reducing the sugar and oil, but for the most-part the steps and ingredients are true to the original.
Generally speaking, if you use margarine rather than butter, there is no need to add salt. In Step 1 when sifting the dry ingredients, exclude the almond powder. In Step 6, the longer the batter rests, the richer and tastier it becomes. It's okay to let it rest for 2 or 3 days.