to bake - Rose Bakery's greatest recipe for carrot cake

Best ever carrot cake from Rose Bakery
recipe from: Rose Bakery Paris
serves 10-12
recipe contains eggs, nuts, flour, dairy

What you need:
4 eggs
225g (1 cup) caster sugar
300ml (1 ¼ cup) sunflower oil
4-5 medium carrots, finely grated
300g (2 cups) plain all-purpose flour
1 tsp ground cinnamon
1 rounded tsp baking powder
½ tsp bicarb soda
½ tsp salt
150g (1 ½ cups) walnuts, finely chopped

Icing:
125g (1/2 cup) unsalted butter, softened
250g (1 cup) cream cheese
½ tsp vanilla extract
50 – 75g (1/2 – ¾ cup) icing sugar – depending on how sweet you like it

What to do:
Grease your pan and line the bottom with greaseproof paper
Preheat the oven to 180C/350F
In a stand mixer with the beater attachment, beat the eggs and sugar together until light and fluffy (this will take a few mins).  Drizzle in the sunflower oil and beat for a few more mins.
While eggs and sugar are beating, in a medium bowl sift in the flour, cinnamon, baking powder, bicarb of soda and salt.
Into the wet mixture, fold in the carrot and then the flour mixture and then finally the walnuts.
Pour the batter into the prepared tins and if bake for 45 mins if baking in the 23cm tin.  If doing smaller versions like my mini-loaves, they only took 20 mins so adjust for different sized tins.  They are ready when a skewer inserted comes out clean.
Take the cake out of the oven and let cool in the tin completely before icing.

To make the icing in a stand mixer or with a hand-held mixer, beat together the butter and cream cheese.  Once smooth, add the vanilla extract and finally the icing sugar.  Add the sugar gradually and taste as you go so you are able to reach your desired sweetness level.  Ice the cake.