This Carrot Cake recipe will leave your taste buds longing for more. A recipe from our Ready Steady Bake masterclass, this concoction of lightly spiced carrot cake with our rich, indulgent icing is a proven winner. Ingredients:

250ml vegetable oil, plus extra for greasing
4 medium eggs, beaten
225g soft light brown sugar
150g carrots, grated
225g self-raising flour
½ tsp bicarbonate of soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
175g full fat cream cheese
80g butter, softened
80g icing sugar
1tsp vanilla extract
lemon juice to taste
Pre-heat the oven to 180C. Lightly oil 2x 20cm sandwich tins and line the bases with baking parchment.
In a bowl mix the oil, eggs and sugar, Stir in the grated carrot. Fold in the flour, bicarbonate of soda, cinnamon and ginger. Turn into the tins and bake in the centre of the oven for 40 minutes, or when a knife inserted comes out clean. Leave to cool in the tin.
For the icing, beat the butter and icing sugar until smooth. Then add the softened cream cheese and the vanilla extract, taking care not to overbeat. Spread half the mixture over the top of one cake place the second cake on top and ice the remaining icing.

Inspired? Check out our Ready Steady Bake Class! Or our full range of cookery courses here.

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