I know he loves carrot cake so i decided to make one with extra frosting!!!
Pre heat oven 180c, 375f gas mark 5
½ pint sunflower oil
8oz soft light brown sugar
4 medium eggs beaten
6oz golden syrup
12oz self raising flour
2 tbsp cinnamon
1 tsp bicarbonate of soda
9 ½oz grated carrot
Frosting recipe follows next picture.
Grease and line 2 x 20cm round tin.
Put the oil, sugar, golden syrup and eggs in a mixer and blend together, add the flour, cinnamon, bicabonate of soda and grated carrot to the mixer and mix till just blended.
Pur the mixtures equally into the tins.
Bake in the oven for 30/35 minutes, or till a skewer or cocktail stick comes out clean.
Leave to cool in the tins for 10 minutes, then take them out of the tins and let cool completely before you frost them.
8oz full fat cream cheese
4 ½oz unsalted butter room temperture
1lb icing sugar
1 tsp vanilla extract
1 bag of Cadbury mini eggs
In a mixer cream the butter till it's soft and pale, add the cream cheese and stir together, add the vanilla extract and stir it in, then stir in the icing sugar, till it's smooth.
Turn both cakes over so you have flat surfaces to frost.
Put a layer of frosting on the top of the first cake, then sandwich the second cake on top.
Spread the rest of the frosting all over the cakes, and decorate with mini eggs.