Welcome, Kelly-anne! Sorry to hear about your cake. Have you made that particular recipe before?
There's one recipe that it seems all of us use (we found out when we all said we had the BEST carrot cake recipe). It's a good one.
I see you're in Edinburgh, so UK, I'm guessing
Here's the recipe, and if you'd like I can find the site where you can convert these measurements to those you're familiar with.
1½ cups canola or vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (fully packed)
1½ Tablespoons cinnamon
1 teaspoon vanilla
½ c. pecans
1 box powdered (confectioners) sugar
1 cube butter, soft
1 8 oz. box cream cheese
½ teaspoon vanilla
milk, as needed
Preheat oven to 350 degrees. Mix together flour, baking soda, salt & cinnamon. Set aside. In another bowl, beat together the oil & sugar. Add eggs one at a time, mixing between each egg. Add vanilla. Add dry ingredients, 1/3 at a time, mixing after each addition. Add nuts and mix. Pour into 3 cake pans, each 9". Bake 35 minutes, or till cakes are done.
Cool cakes on racks.
Frost, once cakes are completely cooled.