Carrot Cake...

In my opinion nothing beats a classic carrot cake, I know it’s not everyone’s favourite but I guess it kind of counts as one of your five a day (if I’m being generous)! I decided to bake this cake as I already had most of the ingredients and I knew it’d go down a treat.

Having only baked carrot cupcakes before, I adapted the recipe to make a cake instead. I used vegetable oil as an alternative to butter and used brown sugar as opposed to caster sugar. This cake uses slightly smaller cake tins (17cm) and is three tiers high. I sandwiched the sponges together and iced the outside in a cream cheese butter icing, before finishing it off by piping icing swirls on top and decorating it with chopped walnuts and a sprinkle of cinnamon.

If you want to try giving this cake a bake and making your kitchen smell like heaven, you can find the recipe under ‘Cake Recipes’.

Enjoy giving this a bake! x