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Ingredients
| sunflower oil: 1 cup |
| eggs: 4 |
| honey: 4 Tbl |
| all-purpose flour: 8 oz |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1 dash |
| pure vanilla extract: 1 tsp |
| carrots: 6 oz (grated) |
| salted butter (for greasing) |
| cream cheese: 2.5 oz |
| salted butter: 2 Tbl |
| powdered sugar: 12 oz (sifted) |
| pure vanilla extract: 1 tsp |
Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Preheat the oven to 350°F.
- In a bowl, whisk together the oil, eggs and honey until well combined.
- Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well.
- Pour the cake mixture into a greased 9in cake tin and transfer to the oven to bake for one hour until a skewer poked into the centre comes out clean. Leave to cool on a wire rack and carefully remove from the tin when cool.
- For the frosting, beat the cream cheese and butter together in a bowl until light and fluffy. Add the sifted icing sugar and vanilla essence and stir until combined.
- Once the cake is cool, using a palate knife, spread the icing across the cake. Serve in slices.