This carrot cake recipe once won me an award in a baking competition. It also tempted a friend who initially refused it to ask for seconds!
Plain Flour – 300g
Cinammon – 2 tsp
Baking Powder – 1 tsp
Unsalted Butter – 125g
Icing Sugar – 50g
Brown Sugar – 200g
Bicarbonate of Soda – 1/2 tsp
Cream Cheese – 250g
Eggs – 4
Vegetable Oil – 250ml
Zest of an Orange- 1
Zest of a Lemon
Grated Carrots – 200g
Preheat oven to 150c and line and grease your cake tin of choice.
Sift the flour, cinnamon, baking powder bicaronate of soda and brown suggar into a mixing bowl.
In a separate bowl, beat the eggs with the oil and zest.
Stir the carrots into the egg mixture then fold the wet ingredients into the dry ingredients.
Bake cake for 1 hour and 20 minutes, testing for doneness when the time is up.
To make icing, beat the butter and sugar together until creamy.
Add the cream cheese and mix thoroughly to ensure there are no lumps.
When the cake has cooled, ice it with the cream cheese mixture.
While presentation is not my strong point, this is a seriously tasty carrot cake.