Classic Carrot Cake with Cream Cheese Frosting

Method

1. Preheat the oven to 350°F (325°F fan) or gas mark 4. Grease two 20cm cake tins with a little vegetable oil and line the bases and sides with baking parchment.
2. In a jug, whisk together the vegetable oil, yogurt, eggs, vanilla extract, and orange zest until well combined.
3. In a large bowl, mix the self-raising flour, light muscovado sugar, ground cinnamon, grated nutmeg, and a good pinch of salt. Use your fingers to break up any lumps of sugar, shaking the bowl occasionally to bring lumps to the surface.
4. Pour the wet mixture into the dry ingredients. Add the grated carrots, sultanas (or raisins), and half of the chopped walnuts (if using). Stir thoroughly until evenly combined.
5. Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
6. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. If the skewer has wet mixture clinging to it, return the cakes to the oven for another 5 minutes, then test again.
7. Leave the cakes to cool completely in their tins on a wire rack.
8. To make the frosting, beat the softened butter and icing sugar together in a bowl until smooth and creamy.
9. Add half of the soft cheese and beat again. Then add the remaining cheese gradually, beating well after each addition. This gradual process prevents the frosting from splitting.
10. Remove the cooled cakes from the tins. Place one cake on a serving plate and spread half of the frosting over the top. Place the second cake on top and press gently to sandwich.
11. Spread the remaining frosting over the top of the cake. Scatter the reserved walnuts (or pecans) over the top for decoration.
12. Store the cake in the fridge for up to five days. For best taste and texture, serve at room temperature.