Simple carrot cake

1. Set a rack in the centre of the oven and preheat to 190˚C/gas mark 5.
2. Combine the flour, granulated sugar, baking powder, bicarbonate of soda, salt, and cinnamon in a medium bowl and whisk to mix; set aside.
3. Place the brown sugar in a mixing bowl and use a large rubber spatula to work in the eggs, one at a time. Whisk in the oil.
4. Whisk in the dry ingredients about one third at a time. Use a large rubber spatula to fold in the carrots and nuts.
5. Divide the batter between the prepared tins. Bake until risen and firm, 40–45 minutes.
6. Let the cakes stand for 5 minutes in the tins, then unmould to racks, turn right side up and cool completely.. Wrap and freeze the layers for up to one month if you don’t intend to use them immediately.

Cream cheese frosting

1. Put the butter and cream cheese in the bowl of an electric mixer and beat with the paddle on medium speed until completely mixed, about 3 minutes, stopping and scraping the bowl and beater several times.
2. Decrease the speed to low and add the icing sugar one third at a time, beating until absorbed after each addition. After the last addition, the frosting might look dry.
3. Beat in the vanilla and increase the speed to low-medium until the mixture is no longer dry looking, about 2 minutes.
4. Increase the speed to medium and beat until smooth and light, 4–5 minutes. Use soon after mixing.