Mmmm! Here's the recipe for a really tasty and classic carrot cake, beautifully spongey with a mild cinnamon flavour. We're topping it with an easy lemon creme, which adds a lovely citrus twist. Enjoy!

Directions

Cake batter

1. Preheat your oven to 175 degrees fan-assisted and take the butter out of the fridge to let it get to room temperature.

2. Whisk egg, sugar and brown sugar fluffy with a hand mixer. Then peel the carrots, grate on the coarse side of a grater and set aside for later.

3. Mix the dry ingredients in a bowl: Flour, cinnamon, baking powder, vanilla sugar and salt. Add to the whisked egg and sugar and stir well. Then add oil and grated carrot, and stir until you have an even batter. Pour the batter into a cake tin with removeable sides, or a baking tin measuring about 25 x 30 cm lined with baking parchment.

4. Bake in the oven for about 35 minutes, until no batter sticks when you poke the cake with a knitting needle.

Lemon creme

5. Cut the butter into small chunks and whisk it soft. Add cream cheese, powdered sugar and vanilla sugar, and whisk until even - you don't want any lumps of butter in the creme. Zest a rinsed lemon on the fine side of a grater (or with a zester, if you have one), and add juice from the lemon to taste. Refrigerate the creme for about 15 minutes.

6. Once the cake is cool, you can top with the lemon creme. We've grated a bit of carrot on top, but that's optional.

7. Yay, it's finally cake time - or if not, pop the cake in the fridge until it's time to serve.

8. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help add the ingredients to the bowl and mix the batter. They can also whisk the lemon creme, and help spread it on the cake.