Carrot cake with cream cheese frosting

I wonder why i never really interested to make carrot cake, until i made some figurine carrot, pumpkin and some bananas from left over fondant. After those time i spent to make the miniature carrot, then i got an idea to make a real carrot take with carrot topper i made, when i finally tried the cake, surprise.. surprise.. now i addicted to this cake!!, its so yummy... Selamat weekend semuanya! here is the recipe from Fresh Living - August 2004 , Page 53.

Carrot cake with cream cheese frosting

Ingredients (serves 12)

• Olive oil, to grease
• 2 (about 300g) carrots
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon
• 1/2 cup (80g) brown sugar
• 3/4 cup (185ml) oil
• 1/2 cup (125ml) golden syrup
• 3 eggs
• 1 tsp vanilla essence

• Icing

• 250g spreadable cream cheese
• 1/2 cup (80g) icing sugar
• 1/2 tsp vanilla essence

Method:

1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.