The cake-making bit was fine apart from the endless grating of carrot which I managed without serrating any of my digits (but through luck more than anything else). I always use a kitchenaid to make cake, so unless instructed otherwise, assume all beating is done with the help of a mixer and not by hand.
I beat 3 eggs, 300g of soft light brown sugar and 300ml of sunflower oil until well-mixed then added 300g plain flour, 1 tsp bicarb of soda, 1 tsp of baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp of salt and 1/4 tsp vanilla extract and mixed well.
Then I added 300g of (laboriously) grated carrot and 100g of chopped walnuts. This bit I'd do by hand else you'll end up with smush.
I divided the mixture into 3 x 20cm cake tins and baked for 20 mins at 170ºC.
To make the icing I sifted 600g of icing sugar and mixed it with 100g soft unsalted butter (using the paddle attachment). Then I added 250g of cream cheese and mixed on a medium speed for 5 mins.
Then...the tricky bit.
The result was a good. Not excellent, not poor but good. The icing was creamy and delicious but rather over powered the cake. Perhaps next time I will try two thicker layers rather than three thin ones. The cake was SO moist - fantastic! The taste was fine, but for me I would perhaps increase the cinnamon and ginger to one teaspoon for a bit more 'kick'. As predicted, the kids hated the cake and only liked the icing. No change there! But Husband and I enjoyed it and he is taking the leftovers into work tomorrow for further devouring.