Carrot Cake

Serves 10-12

Ingredients

300g Plain Flour

300ml Sunflower Oil

300g Soft Brown Sugar

300g Grated Carrot

3 Eggs

1/2tsp Bicarbonate Soda

1tsp Baking Powder

1tsp Vanilla Extract

1tsp Ground Cinnamon

1tsp Ground Ginger

Grating of Nutmeg

200g Walnuts 100g for the cake 100g for Decorating

1/4tsp of Salt

Ingredients for Cream Cheese Frosting

325g of Icing Sugar

50g Butter

130g Cream Cheese

Method

Preheat the to 170C. Grease and line three 8inch spring form baking tins.

To a freestanding mixer add the sugar, oil and eggs then beat until all ingredients are incorporated. In a separate bowl sift together the flour, bicarbonate soda, baking powder, cinnamon, ginger and grated nutmeg. Slowly add to the mixer in four batches thoroughly mixing in each time. Once mixed add the vanilla extract, Grated carrots and chopped walnuts. Stir till thoroughly combined, then equally  divide throughout the three tins.

Place in preheated oven for 25-35 minutes or until springy and lightly browned.

Once cooked allow to cool completely in the tins.

Meanwhile make the frosting, by adding softened butter and icing sugar to a freestanding mixer. Mix until fully incorporated, add the cream cheese and beat again until light and fluffy but do not over beat.

Remove the cooled cakes from the tins. Layer them one by one with frosting within each layer. Then use the rest to frost the top and around the sides.

Decorate with walnut halves around the edge and chopped over the top, dust with cinnamon on the top.

Enjoy with a cup of tea.