Classic Carrot Cake Recipe - Great British Chefs

Ingredients

• 240ml of rapeseed oil, plus a little extra for greasing the tin
• 300g of golden caster sugar
• 4 eggs, separated
• 4 tbsp of whole milk
• 180g of carrots, peeled and finely grated
• 120g of walnuts, finely chopped
• 240g of plain flour
• 2 1/2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 200g of unsalted butter, at room temperature
• 175g of icing sugar, sifted
• 1 tsp vanilla extract
• 525g of full-fat cream cheese
• 125g of walnuts, to decorate