Cassie's Carrot Cake
Ingredients: Butter, to grease pans 450g plain flour 450g sugar 2 tsp bicarbonate of soda 2 tsp ground cinnamon 1 tsp salt 2 Tbsp vegetable oil 4 large free-range eggs 5 grated carrots, medium For Cream Cheese Icing: 450g cream cheese, softened at room temperature 125g butter 250g icing sugar 1 tsp vanilla extract
Directions: - Preheat oven to 190°C or Gas Mark 5 - Lightly grease a cake pans.
- In a large bowl, sift together the flour, sugar, bicarbonate of soda, cinnamon, and salt. Using a hand mixer, add in the oil and then beat in eggs, one at a time. Stir in carrots until well mixed.
- Pour the batter into the prepared pan. Bake for 30-40 minutes or until knife inserted in centre comes out clean. Remove from oven and allow to cool in pan.
- To make icing, in a medium bowl, cream together cream cheese and butter. Add in vanilla extract and gradually mix in icing sugar. Mix until creamy and spreadable.
- Once cooled, add cream cheese icing and garnish with shredded carrots.
Serves 8-10 |