Celebrate the end of lent with a decadent slice of cake!

Ingredients

Serves 10 

Carrot cake: 

  • 6 medium eggs 
  • 320g caster sugar 
  • 320g ground almonds 
  • 35g cornflour 
  • Pinch ground cinnamon 
  • 2 tablespoons baking powder 
  • 80g walnuts chopped 
  • 320g carrots, peeled & grated (using the largest side of a hand grater) 

Frosting:

  • 300g unsalted butter 
  • 300g icing sugar 
  • dash vanilla extract 
  • 100g cream cheese 

Method

  1. Preheat your oven to 160C. 
  2. Grease and line 2×9" round loose bottom tins. Set aside 
  3. Place all the ingredients into a mixing bowl and combine using a wooden spoon until you are left with a soft batter. 
  4. Divide this mix evenly between the two tins. 
  5. Bake for 35-40 minutes or until a knife inserted into the centre comes out clean. 
  6. Once baked, remove and allow to cool in the tins for 5 minutes before transferring onto a wire rack to cool completely. 
  7. For the frosting, beat the butter, sugar, and vanilla until light and fluffy. 
  8. Add the cream cheese and combine. Do not over mix at this point. 
  9. Sandwich and cover the cooled sponges with the frosting and decorate with some festive Easter decoration and enjoy!

Preheat your oven to 160C.  Grease and line 2×9" round loose bottom tins. Set aside  Place all the ingredients into a mixing bowl and combine using a wooden spoon until you are left with a soft batter.  Divide this mix evenly between the two tins.  Bake for 35-40 minutes or until a knife inserted into the centre comes out clean.  Once baked, remove and allow to cool in the tins for 5 minutes before transferring onto a wire rack to cool completely.  For the frosting, beat the butter, sugar and vanilla until light and fluffy.  Add the cream cheese and combine. Do not over mix at this point.  Sandwich and cover the cooled sponges with the frosting and decorate with some festive Easter decoration and enjoy!