For Xmas....Carrot cake!

It makes enough for a an enormous four layer cake so you could half it all!

SPONGE:-
450g peeled and grated carrots
2 tbsp peeled and grated root ginger
80ml buttermilk
3 large eggs
1 tsp vanilla essence
350ml vegetable oil
420g caster sugar
500g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
80g pecans roasted - optional

FROSTING:-
100g unsalted butter softened
600g icing sugar
1 tbsp finely grated orange zest
250g full fat soft cheese

Four 20cm (8inch) diameter loose bottomed sandwich tins.

Pre-heat oven to 170 C (325 F), gas Mark 3, and line sandwich tins.
Mix together carrot, root ginger, buttermilk, eggs, vanilla essence, vegetable oil and sugar till all ingredients are well combined.

Sift together flour, baking powder, bicarbonate of soda, salt and ground spices, then slowly beat these into the carrot mix, adding dry ingredients in 3 batches.  Mix well after each addition, scraping down sides of bowl to pick up any that may have stuck there. Stir in chopped pecans if using and mix batter till smooth and even.

Divide batter between the four time and bake for approximately 30 minutes or until the top of each sponge bounces back when lightly pressed. Allow cakes to cool completely on a wire rack whilst making the frosting.

For frosting, mix together butter and icing sugar on low speed till combined but still powdery in consistency.  Add orange zest and cream cheese, increasing speed and mix well till smooth, light and fluffy.

When cakes are cold to the touch, spread some frosting between each layer and sandwich all four together.  Use remaining frosting to cover the top and the sides and finish with your choice of decoration.