Carrot cake recipe | delicious. magazine

Ingredients

• 225g unsalted butter, melted and cooled
• 4 medium free-range eggs
• 175g soft light brown sugar
• 1 tsp ground cinnamon and a good grating fresh nutmeg
• 300g self-raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 300g carrots, grated
• 100g walnuts, chopped, plus extra to decorate
• 1-2 tbsp milk
• For the icing
• 200g unsalted butter, softened
• 350g icing sugar
• Finely grated zest 1 lemon
• 150g full-fat cream cheese