This is also an all-in-one method, so you've only one bowl to wash up afterwards - always a bonus!
Possibly... The Best Carrot Cake Ever
350ml Vegetable Oil
350g Soft Brown Sugar
280g Carrots, finely grated
Finely grated zest of 2 Oranges
350g Self-Raising Flour
1 tbsp Bicarbonate of Soda
1 tbsp Mixed Spice (or half each of Ginger & Cinnamon)
1 tbsp Vanilla Extract
100g Chopped Walnuts
Preheat the oven to 180c / Gas Mark 4. Line the base of your baking tins with baking paper.
Put the eggs, oil, carrots, sugar & orange zest into a large bowl & mix with a wooden spoon (I used my trusty Kenwood Chef & K-Beater attachment).
Add the dry ingredients into the mixture and mix until lightly combined - mix it too much & it will go tough which is not what you want. It will look really sloppy at this stage, but that's absolutely perfect.
Pour the batter into the prepared baking tin(s) & bake for 30 minutes. If the sponge springs back & a skewer comes out clean, then the cake is ready. If not, give it another 5-7 minutes & check again.
Remove from the oven, allow to cool in the tin for 5 minutes before transferring to a wire cooling rack & removing the lining paper on the base.
At this stage, you can eat the cake exactly as it is or you can ice it with a buttercream or cream cheese frosting. Do whatever you like - it will taste gorgeous no matter what!