Carrot Cake Recipe


Ingredients:                                       Icing:
Olive oil (for greasing)                        250 g    spreadable cream cheese
2 (300g) carrots, finely grated           1/3 c     icing sugar
1   c   self raising flour                          1/2 t      vanilla essence
1/2 c  plain flour
1   t    bicarbonate soda
1/2 t   ground cinnamon
2/3 c   brown sugar
3/4 c   organic olive oil
1/2 c   maple syrup
3        eggs
1   t    vanilla essence


Preheat oven to 170 degrees Celsius, or 150C if using a fan-force oven.  Lightly grease a cake pan with oil and line with baking paper.

Sift flours, bicarb soda and cinnamon in a bowl.

In another bowl, whisk brown sugar, oil, maple syrup, eggs and vanilla. Pour this mixture into the bowl with the dry ingredients. Mix well with a wooden spoon. Stir in the grated carrots.

Place the mixture into the pan and bake for approximately 55 minutes. Then, let cool in the pan for a few minutes, before turning it out onto a wire rack to cool completely.

For the icing, combine the cream cheese, icing sugar and vanilla essence in a bowl, using a wooden spoon, until well mixed. Spread the icing over the cake.

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