The BEST EVA carrot cake

This cake is to die for!!

Serves 8

Ingredients:

350g light soft brown sugar

3 large eggs

350ml sunflower oil

350g plain flour

7.5ml/2tsp baking powder

5ml/1tsp bicarbonate of soda

10ml/2tsp ground cinnamon

5ml/1tsp ground ginger

350g carrots, grated

75g chopped walnuts

For the icing:

350g icing sugar

50g soft butter

5ml/1tsp vanilla essence

150g cold cream cheese

walnut halves and a little ground cinnamon to dust

Method:

1. Preheat the oven to 170oC. Grease 3 x 20cm/8inch sandwich tins.

2. Place the sugar, oil, and eggs in a large bowl and beat together until the mixture is smooth and thickened.

3. Sift over the flour, baking powder, bicarbonate of soda, cinnamon and ginger then fold in until well mixed.

4. Fold in the carrots and walnuts. Divide the mixture between the prepared cake tins. 

5. Bake in the middle of the oven for 30-35minutes or until the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.

6. For the icing: sift the icing sugar into a large bowl, add the soft butter and vanilla essence. Use an electric beater on low, to beat this until it is well mixed. 7. Add the cream cheese and briefly beat together again until just combined. Don’t over beat or it will become runny.

8. Divide the icing between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other. Top with the walnut halves and cinnamon. Store in a cool place.