This is next level carrot cake adding juicy berries to the moist carrot mix. Perfect with the creamy vanilla frosting.
Preheat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm loose bottomed cake tins.
Mix together the eggs and oil in a jug.
Place the flour, sugar, baking powder, coconut, flaked almonds and cinnamon in a large bowl and mix really well.
Pour the egg and oil mixture into the flour mixture and using a spatula or wooden spoon mix everything together well. Fold in the carrots and berries - you should now have a think batter which drops easily from a spoon.
Divide the mixture between the two cake tins and place in the middle of the oven and bake for 25 – 30 minutes.
Whilst the cake is cooking make the frosting. Whisk the cream cheese, icing sugar and vanilla paste until fully mixed and is light and fluffy , you may find it easier to use a stand mixer of hand held electric whisk. Transfer to a bowl and place in the fridge to cool.
Once the cakes are cooked remove from the oven and leave to cool in the tins for 5 minutes before removing from the tins and transferring to a wire cooling rack. Leave to cool completely.
When cool sandwich the two cakes together with a little of the frosting then spread the rest of the frosting it all over the top and sides of the cake.
Decorate with the remaining berries and serve.
