Mrs T’s Carrot cake
This was a cake I filmed for the pupils in my school - something to do on a wet rainy Saturday in lockdown. A classic recipe, it is so important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. This is beautifully moist. Settling down with your favourite cuppa and enjoy some time out. 
Ingredients
250 ml sunflower oil
4 large eggs
225 g light muscovado sugar
200 g carrots, peeled and coarsely grated
300 g self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground ginger
75 g walnuts, shelled and chopped, plus 8 halves to decorate
For the icing
50 g butter (room temperature)
25 g icing sugar
250 g full-fat cream cheese (room temperature)
A few drops of vanilla extract
Method
1. Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
2. In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
3. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
4. Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
Ingredients
250 ml sunflower oil
4 large eggs
225 g light muscovado sugar
200 g carrots, peeled and coarsely grated
300 g self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground ginger
75 g walnuts, shelled and chopped, plus 8 halves to decorate
For the icing
50 g butter (room temperature)
25 g icing sugar
250 g full-fat cream cheese (room temperature)
A few drops of vanilla extract
Method
1. Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
2. In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
3. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
4. Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
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