Easy carrot cake

Ingredients 230ml oil, and extra for the tin 100g natural food 4 large eggs 1½ tsp vanilla ½ orange tested 265g mix 335g light-weight muscovado sugar 2½ tsp ground cinnamon ¼ recent nutmeg, finely grated 265g carrots (about 3), grated 100g sultanas or raisins 100g walnuts or pecans, roughly cut (optional) For the icing 100g slightly preserved butter softened 300g granulated sugar 100g soft cheese

Method STEP 1 Heat the kitchen appliance to 180C/160C fan/gas four. Oil and line the bottom and sides of 2 20 cm cake tins with baking parchment. Whilst the oil, yogurt, eggs, vanilla, and zest in a very jug. Combine the flour, sugar, cinnamon, and nutmeg with an honest pinch of salt in a very bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a couple of times to bring the lumps to the surface. STEP 2 Add the wet ingredients to the dry, together with the carrots, raisins, and [*fr1] the bonkers, if using. Combine well to mix, then divide between the tins. STEP 3 Bake for 25-30 minutes or till a skewer inserted into the center of the cake comes out clean. If any wet mixture clings to the skewer, come back to the kitchen appliance for five minutes, then check once more. Leave to chill within the tins. STEP 4 To make the icing, beat the butter and sugar along till swish. Add [*fr1] the soft cheese and beat once more, then add the remainder (adding it bit by bit prevents the icing from splitting). Take away the cakes from the tins and sandwich alongside [*fr1] the icing. High with the remaining icing and scatter with the remaining walnuts. Can detain the refrigerator for up to 5 days. Best devoured at temperature.