Carrot Cake
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 7⁄8 cup sunflower oil
- 4 eggs
- 4 tablespoons honey
- 8 ounces all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1 pinch salt
- 1 teaspoon vanilla essence
- 6 ounces carrots, grated
- butter, for greasing
For the frosting
- 2 1⁄2 ounces cream cheese
- 2 tablespoons butter
- 12 ounces icing sugar, sifted
- 1 teaspoon vanilla essence
Directions
- Preheat the oven to 350°F.
- In a bowl, whisk together the oil, eggs and honey until well combined.
- Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well.
- Pour the cake mixture into a greased 9in cake tin and transfer to the oven to bake for one hour until a skewer poked into the centre comes out clean. Leave to cool on a wire rack and carefully remove from the tin when cool.
- For the frosting, beat the cream cheese and butter together in a bowl until light and fluffy. Add the sifted icing sugar and vanilla essence and stir until combined.
- Once the cake is cool, using a palate knife, spread the icing across the cake. Serve in slices.
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