MUM'S CRAZY CARROT CAKE

This recipe is super easy and super fast to make. In fact the most prep time is spent peeling the carrots!

Prep Time: 10 min

Baking Time: 1 hour

Ingredients:

• 2 ½ cups flour
• 2t baking powder
• 2t bicarbonate of soda (baking soda)
• 1t cinnamon
• Pinch of salt
• 2 cups light brown sugar
• 4 eggs (lightly beaten)
• 1 ½ cups sunflower oil
• 1t vanilla essence
• 3 cups grated carrots (about 7 medium carrots)

Method:

1. Preheat the oven to 180^o Celsius.
2. In a large bowl, sieve together the dry ingredients
3. Add the eggs, oil & vanilla essence. Mix well.
4. Stir in the grated carrots.
5. Grease a 22cm square cake tin. (it is worthwhile lining the tin with greaseproof paper cut to size).
6. Pour in the batter. It will be quite thick and sticky.
7. Put into the oven and bake for 1 hour. Remember that all ovens are different, so start checking the cake after about 50 minutes.
8. You know the cake is cooked when you poke a skewer into the cake and it comes out clean.
9. Take the cake out the oven and leave it to cool in the tin for about 15 minutes before turning it out of the tin.

You can eat the cake plain or pile on the kilojoules with cream cheese icing:

For the icing:

• 250g plain cream cheese (1 tub)
• 125g butter (1/4 of a 500g brick) at room temperature
• 4 cups icing sugar (Or one 500g packet)
• 1t vanilla essence

Method:

1. Check that you have plain cream cheese. Trust me, black pepper flavor just doesn’t do the trick!
2. Mix all the icing ingredients together and put in the fridge to thicken.
3. Ice the cake once the cake has cooled completely.