Carrot Cake

Preparation Time: 10 mins Cooking Time: 80 mins

Ingredients:

Cake:

225g (8oz) sugar

180ml (6fl) vegetable oil

2 medium eggs

110g (4oz) self-raising flour

75 (3oz) grated carrots

??? tsp baking powder

??? tsp bicarbonate of soda

??? tsp salt

1 tsp ground cinnamon

Butter, for greasing

f

Icing:

175g (6oz) cream cheese

175g (6oz) butter, at room temperature

225g (8oz) icing sugar, sifted

A dash of  vanilla essence

f

Method:

1. Preheat the oven to 180C/350F/gas4. Line a 20cm (8in) loaf tin with greaseproof paper and butter the sides.

2. Start by beating the sugar, oil and eggs together. Once the mix is even, add the flour while beating all the time. Now add the remaining cake ingredients to make the mixture (carrots, baking powder, bicarb, salt and cinnamon). 

3. Pour the mixture into the tin and bake for about 30minutes or until a skewer comes out the middle clean. Turn the cake out onto a wire rack and allow to cool before icing.

4. To make the icing, beat the sugar until soft, beat in the cream cheese, icing sugar and vanilla and smooth over the top of the cake.