Hope we're all doing well.
- 215 ml vegetable oil
- 250g self raising flour
- 2 tsp ground cinnamon
- 300g caster sugar
- 4 eggs
- 250g carrot, grated
- 110g walnuts, chopped/crushed
For the icing:
- 50g butter, really helps if room temperature
- 250g cream cheese
- 75g icing sugar
- 1 tsp vanilla extract
Pop flour in bowl. Add in cinnamon and sugar. Pour in oil. Mix together with a wooden spoon. Add in eggs. Beat with wooden spoon or whisk if you have one.
Weigh your carrots then grate them. Suggest doing this on a plate/surface then popping them in - this is easier than holding the grater above the mixing bowl. #toptip. Crush/chop the walnuts and bung them in. Give it all a mix with a spoon.
Butter two baking tins (or I suspect you could use baking paper to line them) and divide mix up. Cook for about 31 mins overall; we covered ours with tin foil when they looked brown (after about 15 mins probably). Stick a knife in it to see if it's cooked - if it comes out clean then you're in business. Having said that, you do want it to be moist so don't let it dry out.
Make the icing whilst they’re in the oven. Beat the butter, cream cheese, icing sugar and vanilla extract together. If you can remember to take the butter out of the fridge so it’s softened a bit then that really helps otherwise it kind of goes a bit lumpy. That’s it.
Pop some in the middle of the cakes when they’ve cooled down, then sandwich together and chuck the rest on top. Go generous on top and stingy in the middle.
Top with walnuts and perhaps a cheeky tad bit of grated carrot.