Carrot cake with frosting
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Ingredients
4 large eggs
175g caster sugar
75g light muscovado sugar
250ml sunflower oil, plus extra for greasing
1tsp vanilla extract
2 ripe bananas, mashed
150g carrots, peeled and coarsely grated
275g self-raising flour
2tsp baking powder
1tsp ground cinnamon
1tsp ground ginger
½tsp mixed spice
55g walnuts or pecans, finely chopped, plus a few extra for decoration
For the cream cheese frosting:
250g butter, softened
2tsp vanilla extract
350g icing sugar
350g full-fat cream cheese
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2 x 20cm (8in) loose-bottomed sandwich tins.
Break the eggs into a large bowl and beat with a fork to break up. Add the caster and muscovado sugar, oil and vanilla and mix well.
Add the remaining ingredients to the bowl and whisk using an electric hand whisk until just combined. Be careful not to over beat.
Divide the mixture between the two prepared tins and level the surface. Bake in the preheated oven for about 35–40 minutes until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then transfer to a wire rack.
Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and whisk using an electric hand whisk until combined. Add the cream cheese and beat until creamy and light.
Peel the paper from the bases of the sponges and invert one onto a plate. Spread with frosting. Place the other cake on top and use the remaining frosting to cover the top and sides, leaving a pretty swirl on top. Decorate with walnuts or pecans to serve.
Can be made and assembled up to 8 hours ahead. Freezes well but best to ice on the day.
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