One from our spring menu, try Felbrigg's take on carrot cake. This cake is moist and moreish with a fluffy cream cheese frosting, making it hard to resist.
- 300g/10 1/2 oz soft dark muscovado sugar
- 3 eggs
- 300ml/1/2 pint vegetable oil
- 1 tsp vanilla extract
- 300g/10 1/2 oz plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 300g/10 1/2 oz carrots, finely grated
- 55g/2 oz walnut pieces roughly chopped
- 300g/10 1/2 oz icing sugar
- 55g/2 oz butter, at room temperature
- 115g/4 oz cream cheese
- 25g/1 oz walnut pieces, roughly chopped
- Preheat the oven to 180°C/350°F/gas mark 4. Grease two 23cm/9in Victoria sandwich tins and line the bases with non-stick baking paper.
- Add the sugar, eggs, oil and vanilla to one bowl. Whisk for a few minutes until light and fluffy.
- Add the flour, bicarbonate of soda, baking powder, cinnamon and salt to a second, smaller bowl and stir together.
- Tip the flour mix into the sugar and egg mixture and fold through until almost mixed - don't worry if there are a few lumps. Add the carrots and walnuts and continue to mix until evenly combined.
- Divide the cake mixture evenly between two tins, spread level and bake for 25-30 minutes or until well risen, a deep golden brown and a skewer comes out cleanly when inserted into the centre of one of the cakes.
- Leave to cool for 5 minutes then turn out to a wire rack and peel away the lining paper. Leave to cool completely.
- To make the frosting, beat the icing sugar and butter together in an electric mixer or food processor until it resembles crumbs then add the cream cheese in one go and beat for a few minutes until smooth and fluffy.
- Put one of the cakes on to a serving plate. Spread half the frosting on top, cover with the second cake then top with swirls of frosting and a sprinkling of walnuts. Cut into slices to serve.