Carrot cake with walnuts

SERVES 10

WHAT YOU’LL NEED Forthecake

350g raw carrots, peeled and finely grated

225ml sunflower or corn oil 275g plain flour

1 tbsp bicarbonate of soda

1½ tbsp baking powder

1½ tbsp ground cinnamon

4 large eggs

300g granulated sugar

2 tbsp vanilla extract

100g walnuts, chopped

For the icing

100g soft cheese, room temperature 25g unsalted butter, room temperature 250g icing sugar, sifted

1 tbsp vanilla extract zest of 1 lemon, finely grated

METHOD

Pre-heat the oven to gas four, 180C, fan 160C. Grease and line the base of a 20cm round cake tins.

Mix the carrots and oil in a bowl, set aside. In a separate bowl sift together the flour, bicarbonate of soda, baking powder and ground cinnamon. Set aside. Using an electric mixer beat the eggs until frothy. Gradually whisk in the sugar and beat for 3-4 minutes until the batter is thick and creamy. Add the vanilla extract and the flour mixture and beat until just incorporated. Fold in the carrot and oil mixture and walnuts.

Place the batter into the cake tin and bake on the centre oven shelf for 60-75 minutes or until a toothpick inserted in the centre comes out clean. Around 45 minutes you may wish to place a sheet of tin foil over the cake to prevent it from browning on top too much. Remove from oven and cool on a wire rack for 10 minutes.

Turn the cake onto the rack, remove the tin and lining paper. Cool completely before icing.

To make the icing, beat the cream cheese and butter with an electric mixer until smooth.

Gradually add the icing sugar, mixing on low speed. Beat in the vanilla extract and lemon zest. Spread the top of the cake with the icing. Cover and refrigerate any leftovers.

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