Carrot Cake

I love a slice of carrot cake in the afternoon with a coffee. I think it is the cream cheese icing that I really love or perhaps the carrots make me feel less guilty about eating this one. Considering the amount of oil and sugar this should be cooked with caution. The recipe makes a very large cake.

4 eggs, lightly beaten

250 g caster sugar

185 ml light olive oil (I use less)

300 g of plain four

3/4 tsp salt

2 tsp baking powder

1 tsp of bicarbonate of soda

2 tsp of ground cinnamon

400 grams of carrots (3 large) , grated

55 g of chopped walnuts

Icing

180 g of butter, softened

250 g (2 cups) of icing sugar

180 g of cream cheese

3 drops of vanilla extract

Preheat your oven to 180 degrees and line a 24 cm cake tin with baking paper.

Whip together the eggs and sugar until creamy, then whisk in the oil. Sift together the flour, salt, baking powder, bicarbonate and cinnamon. Add to the egg mixture and whisk to combine. Add the grated carrots and walnuts and mix quickly using beaters to make sure it is all properly combined. Bake for about an hour, or until a skewer comes out clean. The cake should rise up impressively high. Cool a little before turning out onto plate.

To make the icing, whip together the butter and icing sugar, mashing it together at first. Quickly beat in the softened cream cheese and vanilla to just combine.

Ice the cake thickly and roughly (don't smooth) once it has cooled.

Seves: 10

Source: Tara from Falling Cloudberries