Carrot Cake



180 g self raising flour                                         
350 g caster sugar

1 tsp baking powder
1 tsp ground cinnamon
3 eggs
220 g grated raw carrot
¼ tsp salt
300 ml sunflower oil
for the frosting:
180 g cream cheese
180 g melted butter
220 g icing sugar
½ tsp vanilla essence

Walnuts to decorate (optional)


Pre-heat the oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.

Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.

Put oil in a large bowl and beat with  the sugar. Beat in the 3 eggs one at a time, then fold in the dry ingredients and stir in the grated carrot.

Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins.

Cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.

While the cake is cooling, beat together the cream cheese and  butter and add 1/2 teaspoon vanilla essence.

Gradually add the sieved icing sugar until the mixture is stiff but spreadable.

When the cake is cool split into two spread with some of the mixture and sandwich together.

The cover the top with the remainder of the mixture



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{August 12, 2011} {Tags: }