Carrot Cake with Cream Cheese Icing

This recipe was give to me by my lovely mother who is off adventuring around the world.

 But in some reverse universe here I am, with my sister, eagerly waiting the facebook update and posts with a concern for safety beyond our years. 

carrotcake

And while I patiently wait for them to get safely back on solid ground I'l use this hand written recipe to remind me that she'll be back soon - with a glorious tan and big plans to do it all again I'm sure. 

Back to the cake though - what better way to sneak veggies into a cake-based diet than through a rich and moist carrot cake. It still counts on one serve regardless of the rest of the ingredients, right?

This cake will turn around any rainy afternoon and is certain to put a smile on even the toughest of frowns. The added carrot is just a bonus - totally justifying that second piece....  

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Carrot Cake with Cream Cheese Icing
by May-15-2015
Ingredients
  • 250g carrots, peeled
  • 1 cup sunflower oil
  • 1 cup brown sugar, lightly packed
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 teaspoon bi carb soda
  • 2 teaspoons cinnamon
  • pinch salt
  • 3/4 cup chopped walnuts
Instructions
Shred carrots and set aside. Place oil, sugar and eggs into bowl and whisk until well combined.Add the flour, soda, cinnamon and salt and mix until well combined.Add the walnuts and mix well. Combine in shredded carrot and pour into a 20cm square cake tinBake at 180 degrees Celsius for 45 minutes or until cake skewer comes out clean.
Details
Prep time: Cook time: Total time: Yield: Serves 8