Mint topped carrot cake

A delicious cake, perfect for serving up to guests for tea, topped off with fresh mint - the perfect accompaniment

• Preparation: 20 mins
• Cooking: 60 mins
• Serves: 8

What you need:

• 225g butter, softened
• 225g light soft brown sugar
• 4 medium eggs
• 225g self raising flour
• 1 tsp baking powder
• 350g carrots, grated
• 100g walnuts, chopped
• 75g soft cheese
• 50g icing sugar
• Sprigs of fresh mint, from a living pot of mint

What you do:

1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm cake tin.
2. Cream the butter and sugar together until pale and fluffy. Whisk in the eggs, one at a time.
3. Mix the flour and baking powder together and fold into the butter mixture. Stir in the carrots and walnuts, reserving 2 tbsp walnuts for decorating. Spoon into the cake tin and bake for 1-1 1/2 hours or until golden and a skewer comes out clean. Remove from the tin and allow to cool.
4. Mix the soft cheese with the icing sugar and spread over the top of the cake. Decorate with sprigs of fresh, living mint and sprinkle over the reserved walnuts.

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