250g finely grated carrots (about 5 medium sized ones).
200g plain flour.
3 tbsp cocoa powder.
1 tbsp baking powder.
1 tsp ground cinnamon.
1 tsp ground ginger.
125g walnut pieces.
For the Filling and Topping
100g unsalted butter.
100g good quality cream cheese.
1/2 tsp vanilla essence.
300g icing sugar.
5 tbsp cocoa powder.
A few chopped walnuts to decorate.
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Method Prep:20min › Cook:25min › Ready in:45min
Heat the oven to 180 C. Prepare two 20.5cm cake tins.
Beat the eggs and sugar in a bowl with a balloon whisk until very light and frothy. Gradually beat in the oil. Using a large metal spoon, stir in the carrots.
Sift the flour, cocoa, baking powder, cinnamon and ginger into the bowl and stir thoroughly. Once combined, add the walnuts, reserving a few for topping later.
Transfer the mixture equally between the two prepared cake tins. Bake in the oven for 25 minutes, or until a knife pushed into the centre of them comes out clean. Let the cakes cool completely.
Meanwhile, make the filling and topping. Put the butter, cream cheese, vanilla, icing sugar and cocoa into a bowl and mix well. If the mixture seems very tough or dry, put it in the microwave for a few seconds. This will soften the butter and make the process much easier.
When smooth and creamy, use about half the icing to sandwich the sponges, and spread half on top. Scatter over the reserved walnut pieces.