Carrot Cake

Post by Alison

Try either the nut or the nut less version.

Makes 12 cupcakes and one loaf

What do I need?
Cake

• 1 cup Brown Sugar
• 1 cup Vegetable Oil
• 3 Large Eggs
• Pinch Salt
• 1/2 teaspoon Bicarb Soda
• 2 cups Self Raising Flour
• 2 cups finely grated Carrot (around 4 large carrots)
• 1/2 cup Walnuts, finely chopped (substitute with raisins/sultans if preferred)
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg 

Icing
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

How do I do it?
Cake

• Heat oven to 180 degrees Celsius.
• Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
• Add salt, bicarb soda, carrots, flour, walnuts and spices.
• Mix with wooden spoon until all combined.
• Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle

Icing

• Beat the icing sugar and butter together with an electric mixer until well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.