Celebration carrot cake

SERVES 6

250ml vegetable oil, plus

extra for greasing

225g carrots, topped,

peeled and grated

4 eggs

250g caster sugar

225g plain flour

1½tsp bicarbonate of soda 1½tsp baking powder

1tsp ground allspice

1tsp ground cinnamon

TO FILL AND DECORATE

Cream cheese frosting (see

cook’s note) 180g toasted walnuts

(optional)

YOU’LL ALSO NEED

2 x 16cm-diameter cake tins

1 Preheat the oven to 180°C/ 160°C fan/gas 4. Grease and line the bottom of the tins with baking paper.

2 Give the grated carrots a firm squeeze to remove any excess moisture. Place in a large bowl along with the eggs, sugar and oil and whisk together, either by hand or in a mixer. In a separate bowl, sieve together all of the dry ingredients, then sieve again directly on top of the wet ingredients. Sieving twice will help to incorporate the raising agents equally throughout the flour, giving an even rise.

3 Whisk to combine, stopping the moment that everything comes together, then split the batter equally between the prepared tins.

4 Bake for 35min, or until an inserted skewer comes out clean. Turn out onto a wire rack, remove the baking paper and leave to cool completely.

5 Slice off the very tops of each cake to create a flat, even surface. Generously spread one with cream cheese frosting, then put the other cake on top. Finish with more frosting and decorate the sides with toasted walnuts, using a few halves to decorate the top edge. A posy of fresh flowers can be used as added decoration, if you like.