Carrot Cake

Pre-heat the oven to 180ºC/160ºC fan/Gas Mark 4 and grease and line a 20cm (8 inch) loose bottomed cake tin. In a large bowl, sieve together the flour, Bicarbonate of Soda, Baking Powder, spices and sugar.

Combine the eggs with the oil and pour into the dry ingredient. Beat together until smooth. Add the carrots, sultanas and chopped nuts and mix well.

Pour your mixture into the prepared tin and bake for about 55 minutes until firm to the touch. Leave to cool in the tin for 10 minutes then transfer to a wire rack.

To make the filling, put the softened butter and icing sugar into a large bowl and whisk together. Add the cream cheese and Vanilla Extract and whisk again until you have a smooth, whipped icing.

When the cake has cooled completely, cut in half and sandwich together, spreading half the filling onto one layer of sponge. Spread remaining filling on top of the cake.

Pop the Chocolate Carrots on top of your cake and your cake is ready to serve and enjoy!