Carrot Cake

Name: Carrot Cake
Ingredients: 78 cup sunflower oil; 4 eggs; 4 tablespoons honey; 8 ounces all-purpose flour; 2 teaspoons baking powder; 12 teaspoon bicarbonate of soda; 1 pinch salt; 1 teaspoon vanilla essence; 6 ounces carrots, grated; butter, for greasing; 2 12 ounces cream cheese; 2 tablespoons butter; 12 ounces icing sugar, sifted; 1 teaspoon vanilla essence

14 ingredients

9 steps

Ingredients

78 cup sunflower oil
4 eggs
4 tablespoons honey
8 ounces all-purpose flour
2 teaspoons baking powder
12 teaspoon bicarbonate of soda
1 pinch salt
1 teaspoon vanilla essence
6 ounces carrots, grated
butter, for greasing
2 12 ounces cream cheese
2 tablespoons butter
12 ounces icing sugar, sifted
1 teaspoon vanilla essence

Directions

1

Preheat the oven to 350F.
2

In a bowl, whisk together the oil, eggs and honey until well combined.
3

Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well.
4

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.
5

Leave to cool on a wire rack and carefully remove from the tin when cool.
6

For the frosting, beat the cream cheese and butter together in a bowl until light and fluffy.
7

Add the sifted icing sugar and vanilla essence and stir until combined.
8

Once the cake is cool, using a palate knife, spread the icing across the cake.
9

Serve in slices.