Carrot cake – video

How to make: 

1. Heat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter, eggs and sugar until fluffy. Fold in the remaining cake ingredients with milk to loosen.
2. Divide between the tins. Bake for 35-45 minutes until a skewer comes out clean. Cool in the tins briefly, then on a wire rack.
3. For the icing, beat the butter and icing sugar with the zest, then beat in the cream cheese.
4. Sandwich the cakes with half the icing, top with the remainder and decorate with walnuts.

Or change things up a bit with this carrot and parsnip cake with rose frosting.