We usually keep cakes for birthdays and celebrations but we do love cupcakes. I’ll share some with you soon. In the meantime I’d like to share you a carrot cake recipe. I got this from my Sister-In-Law and it’s really easy to make.
185g sugar (you can use granulated but I like using golden caster sugar)
180ml vegetable oil
2 medium eggs
150g self-raising flour
2 large carrots grated (about 130g)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1tsp cinnamon (optional)
preheat oven to 180C or gas mark 4
In a large bowl beat the sugar, oil and eggs together until even.
Add flour, baking powder, bicarb, salt an cinnamon and beat into batter
Fold in the grated carrots.
Use an 8in tin lined and greased.
Bake for 35 minutes or until a skewer comes out clean.
Allow to cool before icing.
Now we like this cake just as it is and I don’t ice it very often, but it goes very well with cream cheese icing so here’s the recipe for that.
175g cream cheese
175g soft butter
225g icing sugar (sifted)
1/2tsp vanilla essence
beat all the ingredients together until smooth
cover top of cake.