Carrot Cake
Over a year ago
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Ingredients
- 175g self-raising flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 0.25 tsp. salt
- 300 ml oil
- 350g sugar
- 3 eggs
- 225g grated carrot
- 175g cream cheese
- 175g butter
- 0.5 tsp. vanilla essencs
- 225g sieved icing sugar
Accompaniment
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Method
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1
Step 1: Preheat the oven
Heat your oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.
Step 2: Combine the dry ingredients
Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
Step 3: Mixture
Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.
Step 4: Bake
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. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.
Step 5: Icing
While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.
Step 6: Finish
When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top.
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