Carrot Cake with Cream Cheese Frosting

Ingredients

• 300 g carrot (grated)
• 150 g light brown sugar
• 150 g dark brown sugar
• 3 eggs
• 300 ml sunflower oil
• 300 g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp heaped cinnamon
• 1/2 tsp salt
• 1/4 tsp vanilla extract
• 75 g unsalted butter (softened)
• 450 g icing sugar
• 200 g full fat cream cheese

Instructions

1. 1

   Preheat the oven to 170ºC (fan assisted, 190°C non fan) and line two 8 inch cake tins

2. 2

   Grate the carrots using a thick grater and set aside

3. 3

   In a jug or bowl, weigh out the sugars. Break any lumps that may have formed before adding the eggs, oil and vanilla extract

4. 4

   In another large bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together

5. 5

   Add the wet mixture to the flour and mix until completely combined

6. 6

   Add the carrots and stir until thoroughly mixed

7. 7

   Divide the mix between the prepared cake tins and smooth. Bake in the oven for 30 - 35 or until a cocktail stick comes out clean

8. 8

   Allow to cool for around 30 minutes in the tins before turning out and allowing to cool completely on a wire rack before frosting

9. 9

   When the cakes are completely cool, make the frosting. Beat the softened butter until it is completely smooth

10. 10

    Add the icing sugar and cream cheese and beat until smooth

11. 11

    Place one of the cakes upside down on your serving plate and pipe or spread on half of the frosting

12. 12

    For the top layer, place it on top the right way up and pip or spread the remaining frosting over the cake. Add any decorations