Carrot Cake

How many of you like Carrot Cake? Because I know a friend who is obsessed with it. This one has a cream cheese frosting for added richness. Here's a tip, use 3 medium carrots for this recipe.

Ingredients:

1 cup (250ml) vegetable oil

1 1/3 cups (295g) firmly packed brown sugar

3 eggs

3 cups coarsely grated carrot

1 cup (120g) coarsely chopped walnuts or pecans

1/2 cup (75g) chopped raisins 

2 1/2 cups self-raising flour

1/2 teaspoon bicarbonate soda

2 teaspoons mixed spice

Cream cheese frosting

30g butter, softened 

80g cream cheese, softened

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 1/2 cups (240g) icing sugar

Method:

1. Preheat oven to 180 degrees Celsius/ 160 degrees Celsius fan forced. Grease 15 cm X 25 cm loaf pan; line base with baking paper. 

2.Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy.

3.Transfer mixture to large bowl; stir in carrot, nuts and raisins, then sifted dry ingredients.

4.Pour mixture into prepared pan; bake 45 minutes.

5.Cover cake loosely with foil; bake about a further 45 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

6.Make cream cheese frosting. Top cold cake with frosting.

Cream cheese frosting: Beat butter, cream cheese, rind and juice in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

Prep + cook time: 1 hour 45 minutes

Note: Store in an airtight container for up two days.

Source: The Australian Women's Weekly- Sweet Old Time Favourites

Image: SportsRegras