Carrot Cake

This is the most moist carrot cake you’ll ever eat. It uses oil rather than butter which gives it a rich crumb and means the un-iced cake will keep in a tin for up to 6 days. But don’t skip the icing when you are ready to eat it: the gorgeous buttercream is enriched with mascarpone to give a slight tang that compliments the sweet cake beautifully.

I like this best as a sandwich cake, but you can also make it as 12 cupcakes or mini loaves- just follow the recipe as below and make hal