Carrot Cake

                                                               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 :-

·         2 1/2 cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps

·         1 lb (16oz/454g) packages cream cheese,

·         1/2 cup (4oz/120g )unsalted butter, at room temperature

·         1 tablespoon vanilla extract

METHOD :-

1. Whisk together sugar, eggs and oil until thick.

2. Then add in flour, baking powder and cinnamon and mix gently

3. Lastly, add in the vanilla essence, 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 load 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 desire.