Get kids cooking in the kitchen and make our carrot cake topped with a garden-themed scene. Inspired by the book Peter Rabbit, children will love helping out
Prep:1 hr
Serves 10 – 12
150ml vegetable oil, plus extra for the tin180g self-raising flour1 tsp ground cinnamon½ tsp mixed spicegrating of nutmeg1 tsp bicarbonate of soda2 eggs1 orange, zested150g light brown soft sugar100g pecans, roughly chopped150g carrots, coarsely grated1 tbsp milk (optional)
STEP 1Heat the oven to 180C/160C fan/ gas 4. Oil a 900lb loaf tin and line with baking parchment. Whisk the flour, spices and bicarbonate of soda together in a bowl to combine.STEP 2Beat the eggs, orange zest and brown sugar together in a stand mixer or using an electric whisk until fluffy, pale and doubled in volume. With the motor running, slowly drizzle in the vegetable oil (the mixture will deflate a bit) and whisk until combined.STEP 3Sift over the dry ingredients and fold in with the pecans and carrots, adding the milk if the batter needs to be loosened slightly. Scrape the batter into the loaf tin and bake for 50-55 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then remove to a wire rack and leave to cool completely.STEP 4For the icing, beat the butter using an electric whisk until pale and creamy. Beat in the soft cheese to combine. Add the icing sugar, 1 tbsp at a time until smooth, then mix in several drops of the green food colouring gel. Spoon into a piping bag fitted with a multi-opening plain nozzle and pipe the icing over the top to make grass. Decorate with carrot and flower decorations. Will keep chilled for two to three days.
