Carrot Cake

Ingredients :

Eggs - 2

Sunflower oil - 125 ml

Light muscavado sugar - 112 gm

Carrot - 100 gm (peeled and grated)

Self raising flour - 150 gm

Baking powder - 1 tsp

Ground Mixed Spice - 1/2 tsp

Ground Ginger - 1/2 tsp

For the Icing 
Butter - 50 gm
Vanilla extract - 2 drops 
Icing sugar - 25 gm
Full fat cream cheese - 250 gm


Method 

1. Wrap a 20 cm cake tin with aluminium foil and grease well. Set aside.

2. In a large bowl, break the eggs and whisk well. 

                                    

3. Add sunflower oil and mix well.

4. Add light muscavado sugar and mix to be well combined.

                                 

5. Add the grated carrot and combine well.

                                

6. Add self raising flour and mix in one direction to get a well combined mixture.

7. Add baking powder, ground mixed spice and ground ginger and mix finally.

8. Pour the mixture into the cake tin.

9. Place the cake tin in the oven and bake at 180°C for 35 minutes.

10. Remove the cake tin from the oven and allow it to cool for 15 minutes.
      Place the cake on a cake turning table and slice the cake in the middle equally. (Sorry, missed
      to click picture)

11. For the icing, melt butter in a bowl.

                                               


12. Add vanilla extract, icing sugar and full fat cream cheese.
      Mix well to form a well combined icing mixture.

                                  

13. Add a dollop of icing on the bottom layer of the cake and spread well.
      Now place the top layer of the cake on the bottom layer.
      Add the icing mixture and spread evenly.

14. Decorate as per your wish. Place the cake in the fridge for at least 4 hours. Serve chilled.