Get creative with loaf cakes and tasty bakes!

SERVE WITH BLACKBERRY CREAM...

For the blackberry & apple eve cake, see page 22

WE LOVE…FUDGE CAKE pg20 // ORANGE CHIFFON CAKE pg22 // LAYERED LEMON CAKE pg23

Easy carrot cake

By Flora (www.flora.com/en-gb)

SERVES 10-12

For the cake

250g (9oz) plain flour 3 tsp baking powder 120g (4oz) white sugar 120g (4oz) brown sugar 230g (8oz) Flora Buttery 250g (9oz) carrots, grated

100g (3½oz) plain yoghurt 4 free-range eggs 80g (3oz) pecans, chopped 100g (3½oz) raisins or sultanas 1 tsp vanilla extract 2 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp mixed spice 

For the cream cheese frosting

340g (12oz) cream cheese (we used Philadelphia) 140g (5oz) Flora Buttery, fridge temperature 200g (7oz) icing sugar ½ tsp vanilla extract pecan nuts, to decorate

1 Preheat oven to 180°C/Gas Mark 4. Grease and base line two 20cm (8in) sandwich tins. 

2 Melt the Flora Buttery and set aside. Peel and grate the carrots, set aside. 

3 In a large bowl, combine the flour, baking powder, white and brown sugar, and the spices (cinnamon, ginger and mixed spice). 

4 Add the eggs, vanilla extract, melted Flora Buttery and yoghurt into the mixture and whisk together. 

5 Mix in the grated carrots, chopped pecans and raisins, then divide the mixture between the prepared tins.

6 Bake for approximately 30 minutes or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 minutes, then check again. When fully cooked, turn out and leave to cool in the tins. 

7 Meanwhile, prepare the icing by beating together the Flora spread, icing sugar and vanilla extract until smooth.