Carrot Cake

Carrot Cake’s would have to be one my favourite cakes – rich, moist and hell you’re eating carrot so it’s practically healthy! This recipe would have to be one of the nommiest I have come across from one of Australia’s kitchen queens – Donna Hay. Enojoy!

Ingredients

1¼ cups (220g) brown sugar
¾ cup (185ml) vegetable oil
3 eggs
1½ cups (225g) plain (all-purpose) flour
1½ teaspoons baking powder
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2½ cups grated carrot (about 5 carrots)
½ cup (60g) chopped pecan nuts
½ cup (80g) sultanas

Cream cheese frosting

250g cream cheese, softened
⅓ cup (110g) icing (confectioner’s) sugar, sifted
1½ tablespoons lemon juice

Method

Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.

For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.

Enjoy!

Source: http://www.donnahay.com.au/recipes/sweets/cakes/carrot-cake