Carrot Cake

Carrot Cake is a perma fave! Packed with freshly grated carrots, brown sugar, warm cinnamon, ginger and mixed spice, plus juicy sultanas for sweetness. Top with cream cheese frosting and finish with glossy candied baby carrots.

Ingredients

400g carrots grated
345g soft brown sugar
345 g Sr flour
4 eggs
230ml veg oil
1 tsp ground ginger
1 tbs ground cinnamon
1 tsp mixed spice
1 tsp baking powder
150g sultanas or raisins

To top

150g softened butter
300g cream cheese
150g icing sugar
1 tsp vanilla bean paste
12 baby carrots blanched in a splash of water and 75g caster sugar until cooked then cooled

Method

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Pre heat the oven to 160c.

To make the cake beat together the eggs, oil, carrots and raisins then beat in the sugar and fold in the flour and spices.

Spoon into a 28cm lined tin bake for 1 hour then allow to cool. Whisk together the icing ingredients spread over the cake top with candied carrots.

Ingredients

400g carrots grated
345g soft brown sugar
345 g Sr flour
4 eggs
230ml veg oil
1 tsp ground ginger
1 tbs ground cinnamon
1 tsp mixed spice
1 tsp baking powder
150g sultanas or raisins

To top

150g softened butter
300g cream cheese
150g icing sugar
1 tsp vanilla bean paste
12 baby carrots blanched in a splash of water and 75g caster sugar until cooked then cooled