Whenever we’re out and about on an adventure - a walk or a bike ride, and we stop for tea and cake, it’s always a good bet that Lou will choose carrot cake if it’s on the menu. Turns out, she makes a pretty awesome one herself too, so here’s the recipe…

Ingredients (cake)

• 2 eggs

• 3/4 of a cup of oil (any type you prefer)

• 1 teaspoon of vanilla extract

• 1 cup of granulated sugar

• 1 1/2 cups of plain flour

• 1 teaspoon of baking powder

• 1 teaspoon of baking soda

• 1 teaspoon of cinnamon

• 1/4 teaspoon of nutmeg

• 1/4 teaspoon of ginger

• 1 1/2 cups of grated carrot

• 1/4 cup of walnuts (finely chopped)

Ingredients (lemon butter cream frosting)

• 1/3 cup of butter (at room temperature)

• 3 cups of icing sugar

• 3 tablespoons of lemon juice
  1 tsp grated lemon zest

Making the cake:

1) Add eggs, oil, vanilla and sugar to a large bowl, mix together and put to one side

2) In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon,
nutmeg and ginger then give it a stir
3) Pour the dry mixture into the wet mixture along with the grated carrots and mix until just
combined
4) Fold in the walnuts
5) Pour batter into a greased/floured round cake tin (9 inches by inches approx.)
6) Bake at 350f (180c/160c fan) for 40-45 minutes until an inserted knife comes out clean
8) Allow the cake to cool completely, then spread the frosting (see instructions below)
10) Slice and enjoy with a cuppa 🙂

Making the buttercream frosting:

1) Beat the butter, lemon zest and juice in a bowl
2) Gradually beat in the icing sugar until light and fluffy
3) Let it cool then spread on the cake