Easy Carrot Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm cake tin with baking parchment

Step 2

2. Whisk the oil and sugar together, then whisk in the eggs one a time, followed by the vanilla extract.

Step 3

3. Gently fold in the flour and spices, followed by the grated carrots. Mix gently until combined, then turn into the prepared tin.

Step 4

4. Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

Step 5

5. For the topping, beat together softened butter, icing sugar and vanilla to a soft buttercream texture. Then gently fold in the cream cheese. Chill the topping in the fridge for 10-15 minutes if it is too runny. Meanwhile, carefully cut your cake in half horizontally, sandwich together with half of the cream cheese mixture and spread the remainder on top. Finish with decorations of your choice. Walnuts work really well or alternatively you could pipe carrots with green and orange coloured buttercream icing.

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