Carrot cake

2nd October 2016

Carrot cakePrep time around 15 mins, baking 45-50 mins
Here's what you need:
**I'm using cups to measure out ingredients, the key is to use the same cup size to measure all, you can use tea cups or glasses but stick to one size.**

for the cake:

  • 2 cups of finely grated carrots - it comes up to around 4 medium sized carrots
  • 2 cups of brown sugar
  • 2 cups of white plain flour or wholemeal plain flour
  • 1 and 1/4 cup of oil - I like using grapeseed or rapeseed oil
  • 4 free range eggs
  • 2 tsp of cinammon
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • pinch of salt
  • handful of chopped mix nuts, raisins or pumpkin seeds - you can add all or just pick ones you like

for the icing:

  • 2 tubs of soft cream cheese - around 200g each
  • 2 tablespoons of butter
  • 3/4 cup of icing sugar
  • few drops of vanilla extract
  • few drops of lemon juice
  • orange zest - this is optional, but adds lovely flavour!

Here's how to do it:
Preheat the oven to 180 degrees. Prepare a round cake tin (I like using butter and bread crumbs to line the tin - you can find more info and a picture of this method in my 'i LOVE cake' post, or use baking paper to line the bottom of the tin).
Peel and grate the carrots. In a mixing bowl beat the eggs with sugar. Gradually add flour and oil, keep mixing. Next add grated carrots, baking powder, soda, cinnamon and nuts/seeds that you are using. Mix all to combine well. Transfer to the cake tin and bake in the middle of the oven for about 45-50mins.