Instruction

• For the carrot cake, preheat the oven to 160C/325F/Gas 3
• Grease and line a 26cm/10in springform cake tin
• Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined
• Stir in the carrots and walnuts
• Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean
• Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack
• Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy
• Spread the icing over the top of the cake with a palette knife