Classic carrot cake

by Louise Robinson
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Ingredients

Oils & Vinegars

  • 240ml of rapeseed oil, plus a little extra for greasing the tin

Store Cupboard

  • 300g of golden caster sugar
  • 4 eggs, separated
  • 120g of walnuts, finely chopped
  • 240g of plain flour
  • 175g of icing sugar, sifted
  • 1 tsp vanilla extract
  • 125g of walnuts, to decorate

Dairy

  • 4 tbsp of whole milk
  • 200g of unsalted butter, at room temperature

Fruit & Vegetables

  • 180g of carrots, peeled and finely grated

Bakery

  • 2 1/2 tsp baking powder

Spices & Dried Herbs

  • 1 tsp ground ginger
  • 1 tsp cinnamon

Cheese

  • 525g of full-fat cream cheese