Carrot cake and cream cheese frosting

Method
Prep:30min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr 

1. Preheat oven to 180 C / Gas 4. Place rack in centre of oven. Lightly grease two deep 23cm square tins and line the bottoms of the tins with baking parchment.

For the frosting:

2. In a bowl, whisk the double cream till soft peaks are formed.
3. Cream together the butter, cream cheese and vanilla till smooth. Gradually add the icing sugar until well incorporated.
4. Finally add the whipped double cream and beat until soft and well mixed together. Place in fridge to chill.

For the cake:

5. In a bowl mix together the flour, bicarb, baking powder, salt and cinnamon. Set aside.
6. In a large bowl beat the eggs and caster sugar until the mixture is thick and pale in colour. Beat in the 2 teaspoons vanilla extract then pour the oil in a continuous steady stream and beat until very thick and creamy. Add the flour mixture and beat until well incorporated then gently mix in the grated carrot. Evenly divide the mixture between the two prepared tins (I weigh mine to ensure each cake is even).
7. Bake each tin in the centre of the oven, 25 to 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
8. Remove from oven and leave to cool on a wire rack. After about 5 to 10 minutes turn out the cakes onto the wire rack, remove the tins and parchment, and completely cool before frosting.
9. Once completely cool, cover the cakes with a thin layer of frosting and put in the fridge until firm to the touch.
10. Once first layer of frosting is firm remove from fridge and cover cakes with another thick layer of frosting. Decorate with chopped nuts, if liked.

Cook's note

Make cream cheese frosting and chill in fridge before baking cake I find its far easier to spread. If a stiffer frosting is desired just add more icing sugar.