Thanks to cupcakejemma.com
375g grated carrot
420g plain flour
480g caster sugar
250g walnuts, blitzed to small pieces
2.5 tsp ground cinnamon
3/4 tsp salt
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
450ml oil, sunflower or canola
170g unsalted butter, room temp
275g room temp cream cheese
930g icing sugar
Preheat oven to 175°C.
Prepare 4 8 inch cake tins, line with baking paper
In a stand mixer add the eggs and sugar and beat together for 3 minutes on medium speed.
Add the oil and remix.
Sieve the flour, bicarbonate of soda, baking powder, cinnamon and salt into the mix, and gently mix through.
Add the carrots and walnuts, mix to combine, then divide equally between the four cake tins. Bake for 18 to 22 minutes or until a skewer comes out clean.
Leave to cool.
To make the frosting use the best possible butter you can get with at least 85% fat, this will give you the best results.
Add the butter to your stand mixer and beat for 5 minutes ( do not skip this part) scrape down the edges half way through.
Sift the icing sugar and add half to the butter. Mix again for a further five minutes, scrape down half way.
Add the other half of the icing sugar and mix again for another five minutes. You are ready to go.
Ensure you are beating for these timescales, it takes time but gives you an amazing result every time, no matter if you are making buttercream or cream cheese frosting. The longer you beat the better it is. Don’t be tempted to add the icing sugar all at once for the same reason.