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Everyone loves carrot cake, whether for tea or dessert. This moist and delicious carrot cake recipe from Nathan Outlaw is simplicity itself and is served as a petit four.
Turn the oven down to 160°C/gas mark 3. Spoon the cake mixture into a large, shallow baking tin and cook the cake for 30 minutes. Cool in the tin before turning out and cutting into small oblong bars
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Meanwhile, to make the icing, beat the softened butter together with the cream cheese using the food mixer. Gradually add the icing sugar and beat until well blended. Chill until ready to use