Delicious and moist.
Timesed by 1.5 for a 27cm dish. The frosting needed doubling to be enough.
Swapped 25% of the flour for whole wheat flour, which made it slightly dry, so next time I'll add more vegetable oil.
Baked in a 180°C convection oven for 35mins - should have cooked for 30min and it would have been perfect.
Inspired by other recipes, I swapped half of the double cream for sour cream, which made for a LOVELY tangy frosting that perfectly complemented the cake.
Next time I'll increase the carrots by 25% as it could easily be more carroty.
A very nice recipe overall!
