Classic Carrot Cake

For 2 servings (scaled from 8)

• 150g soft brown sugar
• 150ml vegetable oil
• 2 large eggs
• 150g grated carrot
• 150g self raising flour
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• Pinch of salt
• 50g chopped walnuts (optional)
• 100g cream cheese
• 50g butter, softened
• 100g icing sugar

1. 1

   Preheat the oven to 180°C (fan 160°C). Grease and line a round 18cm cake tin with baking paper, making sure the paper goes right up the sides, this stops the cake sticking as it rises.

2. 2

   In a large bowl, whisk the brown sugar, vegetable oil and eggs together until fully combined and slightly lighter in colour, this should take about a minute of steady whisking.

3. 3

   Stir in the grated carrot until evenly distributed through the mixture.

4. 4

   In a separate bowl, mix the flour, cinnamon, bicarbonate of soda and salt, breaking up any clumps.

5. 5

   Fold the dry ingredients into the wet mixture using a large spoon or spatula, working gently and stopping as soon as no dry flour is visible, overmixing at this stage develops the gluten and can make the finished cake tough rather than tender. Fold in the walnuts, if using.

6. 6

   Pour the batter into the prepared tin and smooth the top level with the back of a spoon.

7. 7

   Bake for 30 to 35 minutes. Check at the 30 minute mark by inserting a skewer into the very centre, it should come out clean with no wet batter clinging to it, if it's not quite ready, give it another few minutes and test again. If the top is browning too quickly before the middle is done, loosely cover with foil for the remaining time.

8. 8

   Leave the cake to cool in the tin for 10 minutes, this makes it easier to handle, then carefully turn it out onto a wire rack to cool completely. This last part matters more than it seems, the cake must be entirely cool to the touch, not just cool on the outside, before you frost it, warm cake will melt the frosting and cause it to slide right off.

9. 9

   For the frosting, beat the cream cheese and softened butter together in a bowl until smooth and no lumps remain, then gradually beat in the icing sugar a little at a time until the frosting is light, fluffy and holds its shape when you lift the beater or spoon.

10. 10

    Once the cake is completely cool, spread the frosting evenly over the top using a palette knife or the back of a spoon, working from the centre outward, then slice and serve.