Classic Carrot Cake

Method

1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

2. Whisk the oil and sugar together, then whisk in the eggs one a time.

3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

4. Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

5. For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

    

   If you love the taste of carrot cake, why not try something new? This Swiss roll carrot cake is a doddle to make and it's really fun too! Click here for the full recipe