#2 CARROT CAKE
INGREDIENTS
Carrot Cake:
2 Cups(400g/14oz) caster sugar
4 eggs
2 Cups (400ml/14oz) sunflower oil
1 tsp vanilla essence
2 ¾ Cups (400g/14oz) flour
3 tsp baking powder
1 tsp mixed spice
400g/14oz carrots (finely grated)
Raisins
Cream Cheese Frosting:
2½ cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps
1 lb (16oz/454g) packages cream cheese, at room temperature
½ cup (4oz/120g )unsalted butter, at room temperature
1 tablespoon vanilla extract
DIRECTIONS
1. Whisk together sugar, eggs and oil until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and raisins and mix in until well combined.
4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
6. Leave to cool in tins for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
8. Decorate as desired, maybe with some little frosted carrots!
