Carrot cake with cream cheese frosting

Method

1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease a deep, 18cm round cake tin and set aside. Beat the eggs in a large bowl, then add the carrots, vegetable oil, sugar and walnuts. Mix well. Sift the flours and cinnamon into a separate bowl and mix. Gently stir the flour mixture into the egg mixture, until half combined. Heat the milk in a pan until warm, then remove from the heat and add to the mixture until just combined. Do not overmix.
2. Pour the mixture into the cake tin and bake for about 30-35 minutes, until a skewer inserted into the centre comes out clean. If it’s not ready, bake for a further 5 minutes, then test again. Leave to cool in the tin.
3. Place all the ingredients for the frosting in a food processor and whizz until smooth (or beat with an electric mixer or wooden spoon). Cover the cake with the frosting. Chill in the fridge for about 1 hour until the frosting has set before slicing.