Carrot sandwich cake difficulty ** #84

Cuts into 12

Preparing time: 25 minutes 

Cooking time: 30 minutes 

Ingredients: 

• 175 g slightly salted butter, softened 
• 175 g light sugar 
• 3 eggs 
• 225 g self-raising flour 
• 2 teaspoons baking powder 
• 2 teaspoons ground mixed spice 
• 75 g ground almonds, hazelnuts or walnuts 
• 200 g carrots, finely grated 
• 75 g sultanas 

For the frosting

• 300 g cream cheese 
• 75 g unsalted butter, softened 
• 100 g icing sugar, sifted, plus extra for dusting 
• 2 teaspoons lemon juice 

1. Beat together the butter, sugar, eggs, flour, baking powder, mixed spice and ground nuts in a bowl until smooth and creamy 
2. Stir in the carrots and sultanas until evenly combined
3. Divide the mixture evenly between 2 greased, base-lined and floured 20 cm sandwich tins and level the surface 
4. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 30 minutes or until risen and just firm to touch 
5. Loosen the edges, turn out on to a wire rack and peel off the lining paper
6. Leave to cool 
7. Make the frosting 
8. Beat together the cream cheese and butter n a bowl until smooth 
9. Stir in the icing sugar and lemon juice ,then use half to sandwich the cakes together 
10. Spread the remaining icing over the top of the cake 
11. Enjoy! :-)