Carrot Cake with Cream Cheese Icing

This carrot cake does not contain sultanas for people who don’t like dried fruit we know you are out there and this is for you.

Ingredients

• 1 ¼ cup brown sugar
• ¾ cup vegetable oil
• 3 eggs
• 1 ½ cups plain flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp vanilla bean extract
• 2 ½ cups grated carrot
• ½ cup chopped pecans

Method

1. Pre heat oven to 180°C. 
2. Place the sugar, vanilla and the oil in a bowl and beat for 3 min. Add eggs one at a time beating well after each addition. 
3. Sift flour, baking soda, baking powder, cinnamon and ginger into the sugar mixture. 
4. Add the nuts and carrot and mix gently.
5. Pour the mixture into an 8 inch round tin lined with baking paper and bake for 55-60 min. 

Serves 8

Cream Cheese Icing

• 250g (8oz) cream cheese
• 1 ½ tbsp lemon juice
• 1 tsp vanilla bean extract
• 1/3 cup icing sugar

Beat softened cream cheese until smooth. Add sifted icing sugar and the lemon juice and vanilla. Beat until smooth. Spread thickly.  This icing is great on Banana cake, Madiera cake or Ginger cake too!