Carrot Cake

Method

1. 01

   Step 1: Toast the walnuts

   Heat the oven to 175°C (350°F). Toast the walnuts on a dry tray for 7–8 minutes until fragrant, cool and chop. Set 30 g aside for the top.

2. 02

   Step 2: Prepare the tins

   Grease two 20 cm (8 in) tins and line the bases with baking paper. In a bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

3. 03

   Step 3: Mix the batter

   Using a mixer or whisk, beat the eggs with the brown sugar for 1–2 minutes until lighter in colour, then pour in the oil in a thin stream, whisking. Fold in the dry ingredients with a spatula, followed by the carrots and 100 g of the walnuts.

4. 04

   Step 4: Bake the layers

   Divide the batter between the tins and bake for 28–32 minutes, until golden brown and a skewer comes out clean. Cool for 10 minutes in the tins, then completely on a rack.

5. 05

   Step 5: Make the frosting

   With a mixer, beat the soft butter with the powdered sugar for 3 minutes until fluffy. Add the cold cream cheese in two additions and mix on low only until smooth, 20–30 seconds; longer beating makes it runny.

6. 06

   Step 6: Assemble the cake

   Put one layer on a plate, spread with a third of the frosting and top with the second layer. Swirl the rest over the top, spread a thin layer around the sides so the crumb peeks through, and scatter over the reserved walnuts.

7. 07

   Step 7: Let the frosting set

   Refrigerate for 2 hours so the frosting sets.