Carrot cake

300g soft light brown sugar

3 eggs

300ml sunflower oil

300g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp vanilla extract

300g carrots, grated

100g shelled walnuts, chopped

2 quantities Cream Cheese Frosting

three 20cm cake tins base lined with greaseproof paper

Preheat the oven to 170°c.

Put the sugar, eggs and oil in a bowl and beat until all the ingredients are well mixed.

Slowly add the flour, bicarb, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

Stir in the grated carrots and walnuts.

Pour the mixture into the tins and smooth over, bake for 20-25 minutes. Leave to cool slightly in the tins before turning out onto a wire rack to cool.

When the cakes are cold, sandwich them together and cover with the cream cheese frosting.