Moist cake with smooth cream cheese frosting, a true British Classic cake.

Carrot cake is hands down the most popular type of cake that I make. I’ve been making carrot cupcakes for ages now, but sometimes you just want a lovely big cake. I have made some very small changes to the recipe to adapt it to make a cake instead of cupcakes. This mix is perfect for making a two or three layer cake.

It is no secret that I really don’t like making carrot cake. The only reason for this is I really don’t like grating carrots (yes I realise that sounds lazy). However, as I am still borrowing (holding hostage) my Mum’s MagiMix, I used the grater attachment. Oh my goodness, I need to get myself a MagiMix! It made grating the carrots an absolute breeze, but not only that the carrot was quite a coarse grate which added a lovely texture to the cake. I should mention that I’m not being asked to rave about MagiMix’s in my last few blog posts, I am just genuinely excited by how great they are.

I had big plans of how I was going to pipe little carrots onto this cake, but as you can see that never happened. As with most of my weekends I start off wanting to do loads of things and then realise weekends aren’t as long as I wish they were. So I decided to go with a simple decoration of bronze crunch around the edges.

I can’t believe GBBO is finished! At the beginning, I didn’t think I was going to be able to bake along until the end as I thought I would have either moved house or had everything packed ready to move. I am very pleased that Nadiya won and along with half of the UK, I teared up a little bit!

For the cake:
150g light brown sugar
150g dark brown sugar
3 free range medium eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1 tsp baking powder
1 tsp (heaped) cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrot

1. Preheat the oven to 170ºC and line two or three 8 inch cake tins
2. Mix together the sugar, eggs, oil and vanilla extract. Before adding the sugar to the rest of the ingredients, try to break up any large lumps in the sugar
3. In another bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
4. Gradually add the wet mix to the dry mix stirring as you go
5. Add the carrots and keep stirring until thoroughly mixed

6. Split the mix between the prepared cake tins and smooth. Bake in the oven for 30 – 35 minutes if you are using two tins or 20- – 25 minutes. Use a cocktail stick to test the cake, it is cooked when the stick comes out clean

7. Allow to cool slightly in the tins before turning out and allowing to cool completely on a wire rack before frosting

For the frosting:
75g unsalted butter
450g icing sugar
185g full fat cream cheese

8. Make sure the butter is at room temperature. Beat it until it is softened

9. Add the icing sugar and beat until combined before adding the cream cheese. Mix until combined

10. Place one of the cakes upside down on your serving plate and put half of the frosting if you’ve made a two layer cake or one third if you’ve made three layers on top and spread out evenly

11. For the top layer, place it on top the right way up and smooth the remaining frosting

Check out Mummy Mishaps and The Boy Who Cooked to see what other people have linked up to #GBBOBloggers2015 with