The sun is beginning to shine, we can now entertain people (in the garden!), and to celebrate here’s a simple recipe that many will love

Preparation time

25-30 mins

Cooking time 35-40 minutes

Serves

Serves 12

Make the cake:-

Step 1
Preheat the oven to 180 degrees celsius / 160 degrees celsius fan

Line 2 x 20cm diameter cake tins with greaseproof paper or baking liners

Place the raisins in a bowl and soak in enough water to cover

Peel and coarsely grate the carrots  

Step 2
In a large mixing bowl, whisk the oil and brown sugar together until combined

Step 3
Whisk in the eggs until combined – the mixture will take on a glossy appearance

Step 4
Fold in the sifted self-raising flour, bicarbonate of soda, cinnamon and mixed spice

Step 4
Split the mixture between the two cake tins and spread evenly

Step 5
Bake for 35-40 minutes until a skewer inserted into the cake comes out clean

Remove cakes from the oven and leave in their tins for 10 minutes

Remove cakes from the tins and place on a wire rack to cool completely before decorating

Make the frosting:- 

Step 1
Cut the butter into cubes and beat with a wooden spoon until soft

Step 2
Add the icing sugar to the butter and beat until combined 

Step 3
Add the cream cheese, a spoonful at a time, and beat until combined

Prepare to serve:-

Tip: If the cakes have risen to a dome whilst baking and you prefer a flat top, take a knife and slice horizontally just beneath each dome and remove. 

Place one of the cakes on a dish and spread half the frosting evenly across the surface

Place the other cake on top and spread the remaining frosting over the surface

Decorate with sugar carrots, if desired