Carrot cake with cream cheese icing¶
Serves 10
Ingredients
4 beaten eggs,
x g (2 cups) sugar,
x mL (3/4 cup) sunflower oil,
1 tsp cinnamon,
x g (2 cups) self-raising flour,
½ tsp baking soda,
3 cups finely grated carrots.
For the icing:
180 g cream cheese,
100 g softened butter,
(3 cups) icing sugar,
2 tsp vanilla extract.
Preparation
Allow the eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour 2 round cake tins and in a large bowl stir together all the dry ingredients. Preheat oven to 180ºC.
In a medium bowl, combine the eggs, oil and carrots. Add this mixture to the flour mixture and stir together. Pour the batter into the cake tins and bake for 30-35 minutes or until the cake is golden and a knife inserted into the cake come out clean.
To make the topping, beat the butter, cream cheese and vanilla extract until fluffy. Add the sugar progressively and beat well. Once the cake has cooled, ice it with the cream cheese topping and serve. It keeps well in the fridge for up to 3 days.