Monday, May 7, 2012

Carrot cake with cream cheese icing.

Believe it or not, this cake does not taste of carrot! The combination of the carrot cake and the cream cheese icing is a winner. The amount of oil in the cake does take some getting used to but it works well.

Carrot Cake with Cream Cheese Icing

Loaf tin
Baking paper
Large and small bowl
Wooden spoon
Measuring cups/spoons

INGREDIENTS (per pair)
1/2 cup white sugar
1/2 cup plain flour
1/2 cup carrot (grated)- use 1/2 a big carrot
2 eggs (beaten)
1/4 cup oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp vanilla essence

1 Tbsp cream cheese
1/4 tsp lemon juice
½ cup icing sugar

1.     Preheat oven to 180°C.
2.     Line a loaf tin with baking paper.
3.     Place all ingredients into a large bowl and beat well.
4.     Pour mixture into loaf tin.
5.     Bake for approximately 30 minutes until a skewer inserted into the cake comes out clean.
6.     Remove the cake from oven and allow to cool for 5 minutes before removing from the tin.
7.     Add the icing ingredients together in a small bowl and beat until smooth.
8.     When the cake is cool, ice with the cream cheese icing. 

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