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Try making our 1947 Carrot Cake using Pickering's 1947 Gin, yes that's right, bake with Gin! Follow the recipe and method below, happy baking! 🥕   Ingredients: The Sponge: 225g Unsalted Butter 3 Large Eggs 275g Light Brown Sugar 30ml WholeMilk 30ml Pickering's 1947 Gin 300g Grated Carrots 100g Chopped Walnuts (optional) 15g Orange Zest  275g Self-Raising Flour 1.5 tsp Bicarbonate of Soda 1tsp Ground Cinnamon 1tsp Nutmeg The Icing: 100g Unsalted Butter 400g Icing Sugar 200g Cream Cheese 50ml Pickering's 1947 Gin 10ml Vanilla Extract   Method Preheat your oven to 180C/160C Fan and line your cake tin. Pour the unsalted butter and eggs into a large mixing bowl and add the sugar. Mix until combined. Add the grated carrots, chopped walnuts (if you're adding them) and orange zest into the mixture and fold through. In a jug add the whole milk and Pickering's 1947 Gin. Mix together and add this into your mixing bowl. Combine with the other combined wet ingredients. Add the flour, bicarbonate soda, cinnamon and nutmeg, combine/ fold slowly and not to over mix! and mix again Pour the mixture into the cake tin, and bake in the oven for 55-60 minutes. Make sure and test with a skewer before taking out to cool. Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough! With an electric mixer, beat the softened butter for a couple of minutes so its really smooth.  Fold through the the cream cheese so its combined, or beat on a low speed. Stir in Pickering's 1947 Gin and the vanilla extract. Gradually add in the icing sugar till its all combined – try not to beat too hard, you’ll want to do this bit by hand. You want to add enough for the icing to be firm. Once the cake is completely cooled, slather the icing on top. Smooth it over, and sprinkle on some fondant carrots (or chopped nuts such as walnuts and pecans) and then give it a sprinkle of icing sugar/spices!