Instructions for the cake:

1. Preheat your oven to 175 °C / 350F / Gas mark 4.
2. Grease or line two 8 inch round tins.
3. Sieve and stir together the following ingredients into a bowl: flour, tea, cinnamon, salt, baking powder, bicarbonate of soda and the ground walnuts.
4. Put the bowl of dried ingredients to one side whilst you beat the eggs and the sugar together with an electric mixer. Once the mixture looks voluminous and pale, add the oil and continue to mix for another 30 seconds.
5. Fold the grated carrot into the mixture before folding in the dry ingredients.
6. Evenly distribute into your tins.
7. Put in your oven and bake for 25-28 minutes.

Instructions for the cream cheese icing:

1. Beat the butter (make sure it’s soft before) until pale and fluffy before adding the cream cheese and continuing to beat that in for a short time.
2. Add in the sifted icing sugar and beat together until a spreadable consistency.
3. Cover the bowl and put the icing to one side until you need it.

Instructions to finish:

1. Once the cake is out the oven and cool, trim off any rough edges or tops (to make flat).
2. Spread one layer of the icing on top of one of the halves of cake before placing the second half on top and continue to spread the icing on top and round the edges of the cake. Ensure there’s a little icing leftover.
3. Once the first layer of icing is on the cake, put it in in the fridge for 30 minutes to 1 hour to allow the icing to set completely.
4. After the icing is set, give one final coating of icing and to finish, add the chopped walnuts on top to decorate.
5. Finally enjoy a slice of the cake with a cup of Ahmad Tea English Breakfast tea!

Recipe adapted from @cupcakejemma