Carrot Cake with Rodda’s Clotted Cream Icing

Method

1. Preheat oven to 180C/Gas mark 4
2. Line the bottom of two 10 inch loose bottom cake tins with baking paper and grease the sides with butter
3. To make the carrot cake, simply put all the ingredients for the cake in a bowl and beat until combined
4. Divide the mixture into the two cake tins and bake for 35 minutes until a skewer comes out clean
5. Allow to cool for 5 minutes before turning out on a rack to cool completely

Once cooled make the icing:

1. Beat together the cream cheese and Rodda’s clotted cream with a wooden spoon or electric mixer for 2 minutes until combined
2. Sieve in the icing sugar and beat again for 3 -4 minutes until thick
3. Add the zest and juice of ½ lemon and beat for another 10 seconds

To assemble the cake:

1. Take your cooled cake and cut the top off of one of them to create a flat surface
2. Using a spatula or palette knife, spread half of the clotted cream icing mixture on top the cake with the flat top
3. Place the second cake on top the icing and top with the remaining icing.
4. Decorate with walnuts, toffee brittle, or sugar carrots.