Mary Berry's carrot and walnut cake with cream cheese icing recipe

• 250 ml (8.8fl oz) sunflower oil
• 4 large eggs
• 225 g (7.9oz) light muscovado sugar
• 200 g (7.1oz) carrots, peeled and coarsely grated
• 300 g (10.6oz) self-raising flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75 g (2.6oz) walnuts, shelled and chopped, plus 8 halves to decorate
• 50 g (1.8oz) butter (room temperature)
• 25 g (0.9oz) icing sugar
• 250 g (8.8oz) full-fat cream cheese (room temperature)
• 3 drops of vanilla extract

1. Preheat the oven to 180C (fan 160C/350F/Gas 4).
2. Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
3. In a large bowl, combine all the ingredients for the cake mixture as shown below.
4. Spoon the mixture evenly between the tins.
5. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins.
6. Transfer to a wire rack to cool.
7. Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
8. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern.
9. Decorate the top of the cake with the halved walnuts.

sunflower oil, eggs, muscovado sugar, carrots, flour, baking powder, mixed spice, ground ginger, walnuts, butter, icing sugar, fullfat cream cheese, drops of vanilla extract

Taken from www.lovefood.com/guide/recipes/21414/mary-berrys-carrot-and-walnut-cake-with-cream-cheese-icing-recipe (may not work)