SCRUMPTIOUS CARROT CAKE

INGREDIENTS

• 275 g - Caster Sugar
• 225 ml - Sunflower Oil
• 3 - Eggs
• 175 g - self raising Flour, sifted
• 1 1/2 tsp - Baking Powder
• 1 1/2 tsp - Ground Cinnamon 
• 1/2 tsp - Ground Gloves
• 1/2 tsp - Salt
• 225 g Carrots, grated

FROSTING

• 150 g - Cream Cheese
• 80 g - Unsalted butter
• 6 tbsp - Caster Sugar

                    makes a 9 inch (23 cm) round cake

PREPARATION

Pre-heat the oven to 175° c (350°F), gas mark 4, and grease and line a loose bottomed 20 cm (8 inch) deep cake tin with parchment paper.

METHOD 1

Place the sugar in a medium sized mixing bowl, stir in the oil and beat with a wooden spoon until well mixed.

METHOD 2

Break one egg at a time into the sugary oil mixture and beat well.

METHOD 3

Sift the flour, baking powder, cinnamon, cloves and salt into a bowl, and add a spoon at a time to the egg mixture.

METHOD 4 

Stir in the carrot and mix well.

METHOD 5 

Empty the cake mix into the prepared tin and bake in the pre-heated oven for 60-70 minutes or until a skewer comes out clean.

METHOD 6

Leave the cake in the tin to cool.

METHOD 7
For the frosting, beat the cheese in a bowl until smooth, add the butter and stir in the sugar.

METHOD 8

When the cake is cold, spread the frosting on top of the cake and decorate with grated carrot if necessary.

                             Then slice and enjoy!