Maria Bucciero, Head Pastry Chef at Laura Ashley The Tea Room Burnham Beeches, has shared her ultimate triple-layer carrot cake recipe (serves 4-5 people).

For the cake

Ingredients

  • 500g carrots
  • 250ml vegetable oil
  • 250g sugar
  • 3 eggs
  • 325g plain flour
  • 8g baking powder
  • 8g baking soda
  • 2g of salt
  • 7g cinnamon
  • Optional: chopped nuts

Method

  • Preheat the oven to 165°C.
  • Peel and grate the carrots and put aside.
  • Mix all other ingredients together using a whisk, adding the carrots at the end.
  • Add chopped nuts (optional) and stir.
  • Grease and flour a cake tin and pour in your mixture.
  • Cook at 165°C for around 30 minutes. Test with a toothpick – if it comes out dry your cake is ready.
  • Leave to cool for a couple of hours at room temperature.

For the icing

Ingredients

  • 65g full fat soft cheese
  • 30g soft butter
  • 500g icing sugar
  • Optional: chopped nuts

Method

  • Whip all of the icing ingredients together until you reach a very soft and foamy texture
  • Slice the cake into three discs and spread the icing between each layer and on the top using a spatula
  • Decorate with chopped nuts (optional)
  • Store your finished cake in the fridge, taking it out 15 minutes before serving