Carrot Cake

Weekends in our house are about relaxing, gardening, family time, but mostly cake… I’ve posted a recipe for carrot cake before, but I got handed this one by a friend, tried it out and was smitten! It makes the most moist, delicious carrot cake ever. It’s a keeper!

You’ll Need:

1 cup flour
2 cups carrots, grated
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 tsp baking powder
1 tsp bicarb of soda
1/2 tsp salt
1 tsp cinnamon

Butter and dust with flour a 7 inch cake pan, and preheat your oven to 180C, 350F.

Sift flour, baking powder, bicarb, cinnamon and salt together into a bowl. In a seperate bowl, mix the eggs and sugar until fluffy and light, slowly beat in the oil until well combined. Then gradually add in the dry ingredients and mix for about 2 minutes. Fold in the carrots and pour into your cake pan. Bake for around 40-45 mintues. Allow to cool completly before frosting.

We made cream cheese frosting – 1 cup of cream cheese, 1/4 cup butter and 1/2 icing sugar beaten together. Sprinkle a little cinnamon over the top and tuck in!