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Moreish Carrot Cake
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Description
A dark, tempting carrot cake that is oh-so-moist. Topped with a delicious sweet cream cheese frosting. Who could resist?
Ingredients
- FOR THE CAKE:
- 12 tablespoons, 1-½ teaspoons, ⅝ pinches Vegetable Oil
- ½ pounds, ⅞ ounces, weight Dark Brown Sugar
- 3 Eggs
- 7 ounces, weight Plain Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Bicarbonate Of Soda (baking Soda)
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- 1 teaspoon Nutmeg
- 1 pound, ⅞ ounces, weight Grated Carrot
- FOR THE FROSTING:
- ½ pounds, ⅞ ounces, weight Cream Cheese
- 1-⅞ ounces, weight Icing Sugar
Preparation
1. Preheat oven to 180 C. In a large bowl using an electric mixer, mix together the oil and sugar for 2 minutes.
2. Add the eggs one at a time and mix in well.
3. Add the flour, baking powder, bicarb of soda, cinnamon, ginger and nutmeg and mix well.
4. Add the grated carrots and mix well.
5. Pour your mixture into a large square (8×8 or similar) baking tin and bake at 180 C for around 55-60 minutes.
6. Once cooked, remove it from the oven, set tin on a cooling rack and leave to cool. Whilst your cake is cooling mix together the cream cheese and icing sugar.
7. Once fully cooled spread your sweet cream cheese frosting all over the cake and enjoy!
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