Carrot Cake with cream cheese icing.

This cake does not taste like carrots. Carrots are used to add a little flavour, fibre, juice, nutrition and colour.
I have done this recipe in a loaf tin because we don't have any appropriate size square ones. Using a square tin is better than a loaf tin.
The trick to making the icing is to grind the icing sugar/ cream cheese/ lemon juice on the side of the bowl using a wooden spoon until it turns to a thick paste. It will take some time and effort.

Carrot Cake with Cream Cheese Icing

Equipment

Loaf tin and baking paper

Large and small bowl

Whisk

Peeler

Grater

Wooden spoon

Measuring cups/spoons

Cooling rack

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

ICING

1 Tbsp cream cheese

1/4 tsp lemon juice

½ cup icing sugar

METHOD

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 20-30 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.