If you want to dazzle the crowds with your home baking skills, then this is the recipe for you!
It’s the perfect time of year for afternoon tea (ignore the constant downpours for now!) so get the mixing bowls at the ready, give your finest chinaware a good ol’ dusting and set the oven to 180c/ 350 F.
You will need:
300g self-raising flour
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1 pinch of salt
335m sunflower oil
450g brown sugar
125g carrots (grated)
140g walnuts (chopped)
2 tbsp boiling water
For the icing:
175g unsalted butter
200g cream cheese (full fat, softened)
215g icing sugar (sifted)
Butter the bottom and sides of two spring tins (23cm) and cut a circular piece of baking paper and stick to the bottom of each tin. Coat with butter and sprinkle the entire inside of the tins with flour.
Sift together the flour, baking powder, bicarbonate of soda, spices and salt. Separate two of the four eggs. In a large bowl, beat together the oil and the sugar and then add the whole eggs one at a time. Beat the mixture together well before adding the egg yolks followed by the carrots, chopped walnuts and then fold in the flour before adding the boiling water.
In another bowl, whisk two egg whites to soft peak stage and fold into the batter. Divide the cake between the two tins (you’re nearly there!) and bake for 45 mins – I tend to go a little longer but judge it by inserting a skewer into the centre of the cake, if it comes out clean, you’re ready! Let the cakes cool before removing from the tins.
Mix all the icing ingredients together and keep the mix in the fridge until you’re ready to use it. I let it chill for around 1 hour.
When you’re ready, sandwich between the two tiers and cover the rest of the cake with the leftover icing sugar.
*Top Tip* Put the whole cake in the fridge for two hours before serving to help the icing set perfectly. Crush a few spare walnuts on top for a magical finish and voilà!