Carrot cake with Cream cheese icing.

And no! This does not taste like carrots.
The carrots add some flavour, texture, colour, nutrition and juice to the cake.
This recipe only makes a small cake so if you want to make a bigger one, double the recipe.

Carrot Cake with Cream Cheese Icing

Equipment

Small round cake 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 small round cake 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.