Carrot Cake

So the classics are nearly always the best and we had a hankering for a slice of carrot cake and what a treat it was. We doubled up our cake as one layer just wasn't good enough.

Ingredients for the cake

175g Plain white flour

1 tbsp Baking powder

1 tsp Ground cinnamon

1 tsp Ground ginger

175g butter, softened

175g Light muscovado sugar

3 Eggs, beaten

2 tbsp Orange juice

200g Carrots, coarsely grated

Ingredients of frosting

55g full fat soft cheese

250g icing sugar

Method

1 Preheat oven to 160 degrees and grease a loose bottom round cake tin.
2. Sift flour, baking powder, cinnamon and ginger into a bowl and add the butter, muscovado sugar and eggs. Beat well until smooth and then stir in the orange juice and the grated carrots.
3. Spoon mixture into the prepared tin and bake the cake for 1-1 1/2 hours or until it is risen, firm and golden brown.
4. Leave to cool in tin for 10mins, then turnout and leave to finish cooling.
5. For the frosting place all ingredients into a owl and combined until smooth and thick, adding more icing sugar if to runny. Then spread over cooled cake and decorate as desired.

And as I said we actually made two layers so we made the recipe twice but had enough frosting to put some in the middle to put the two layers together and one top without making more then the recipe says.

Such a delicious cake which gives the illusion of healthiness because of the vegetable in its name but healthy or not such a yummy cake and perfect for a picnic treat in the hopefully coming summer.