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Carrot Cake Ingredients 250 ml sunflower oil 4 large eggs 225 g soft light brown sugar 1 lemon 150 g carrots 240 g self-raising flour 1⁄2 tsp bicarbonate of soda 2 tsp cinnamon powder 1⁄2 tsp ground ginger 150 g walnuts roughly chopped 50 g unsalted butter softened 250 g cream cheese 500 g icing sugar 1 tsp vanilla extract 1 lemon 100 ml water 100 g soft light brown sugar 8 baby carrots trimmed 8 walnut halves | Method- Preheat the oven to 180°C. Grease 2 cake tins (20cm diameter) and line the bottom with baking paper.
- Pour the oil into a large mixing bowl with the eggs, sugar and the zest of the lemon. Wash then grate the carrots and stir them in. In another bowl combine the flour, bicarbonate of soda, cinnamon and ginger. Pour the egg mix into the flour mix and fold them together until fully combined. Add the walnuts and stir to distribute evenly.
- Divide the batter between the 2 cake tins and bake for 25 minutes. Turn the cooked sponges out onto a wire rack and leave to cool.
- Beat the butter and the cream cheese together in a large mixing bowl. Carefully tip in the icing sugar and work it in with the vanilla. Zest the lemon and fold the zest into the icing.
- Pour the water into a small saucepan and add the sugar and trimmed carrots. Put the saucepan over a high heat and let it bubble down to a caramel that coats and sticks to the carrots. Carefully remove the carrots to a tray lined with baking paper and leave to cool.
- Spread the icing over the top of both cooled sponges. Stack one sponge on top of the other and arrange the walnut halves and candied carrots on the top layer.
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