Making Mary Berry's Delicious Carrot Cake with Cream Cheese Icing - Katie Cooks

First cooking video, making Mery Berry's delicious Carrot Cake. 🎂 Irish Hobby Baker baking in Luzern, Switzerland 🇨🇭🇮🇪 Recipe here: Ingredients 4 large eggs 175g (6oz) caster sugar 75g (3oz) light muscovado sugar 250ml (9fl oz) sunflower oil, plus extra for greasing 1 tsp vanilla extract 2 ripe bananas, mashed 150g (5oz) carrots, peeled and coarsely grated 275g (10oz) self-raising flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp mixed spice 55g (2oz) walnuts or pecans, finely chopped, plus a few extra for decoration For the cream cheese frosting 250g (9oz) butter, softened 2 tsp vanilla extract 350g (12oz) icing sugar 350g (12oz) full-fat cream cheese Instructions 1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2 x 20cm (8in) loose-bottomed sandwich tins. 2. Break the eggs into a large bowl and beat with a fork to break up. Add the caster and muscovado sugar, oil and vanilla and mix well. 3. Add the remaining ingredients to the bowl and whisk using an electric hand whisk until just combined. Be careful not to over beat. 4. Divide the mixture between the two prepared tins and level the surface. Bake in the preheated oven for about 35–40 minutes until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then transfer to a wire rack. 5. Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and whisk using an electric hand whisk until combined. Add the cream cheese and beat until creamy and light. 6. Peel the paper from the bases of the sponges and invert one onto a plate. Spread with frosting. Place the other cake on top and use the remaining frosting to cover the top and sides, leaving a pretty swirl on top. Decorate with walnuts or pecans to serve.