Manon Lagrève's carrot cake - delicious. magazine

Ingredients

• 1 tsp butter to grease
• 300g plain flour, plus 1 tsp to dust
• 1½ tsp baking powder
• 200g granulated sugar
• 150g light brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground mixed spice
• 100g chopped walnuts (optional)
• 280ml vegetable oil
• 4 large free-range eggs
• 1 tsp vanilla bean paste
• 300g (about 5-6 medium) carrots, coarsely grated
• For the icing
• 120g lightly salted butter, at room temperature
• 400g icing sugar
• 220g cream cheese
• You’ll also need
• 3 x 15cm cake tins or 2 x 20cm cake tins