Carrot Cake

Mixture: 20 mins

Cooking : 50 mins

Cooling: 30 mins

Icing: 15 mins

Equipment:

3 Mixing Bowls

Sieve

Jug/Cup to beat the eggs in

Wooden Spoon

Fork

2 Teaspoons

19- 21 cm Cake Tin

Cooling Rack

Potato Masher

Grater

Mixture:

• 6oz brown sugar
• 6oz self raising flour 
• 6oz grated carrot
• 2 eggs 
• 120mls olive oil (can use vegetable or sunflower)
• 1 tsp bicarbonate of soda
• 3 tsp mixed spice
• 1 banana
• Splash of orange juice

1) Pre-heat oven to 180 degrees

2) Sift the flour into a smaller bowl using the sieve

3) Beat eggs with the fork in the jug or cup.

4) Mash the banana using the masher.

5) Mix together the oil, eggs and sugar. 

6) Add in everything else and mix.

7) Grease the cake tin, add the mix and put in the oven for 50 minutes.

You could make the cream cheese frosting whilst the cake is cooling.

Frosting:

• 75g Stork Butter
• 175g Icing Sugar
• 75g Cream Cheese
• 1/2 tsp of Vanilla Essence
• 1 cap of Yellow Food Colouring

1) Cream the butter and cream cheese in a mixing bowl using a wooden spoon.

2) Sieve the icing sugar a little at a time into the butter and cream cheese and stir.

3) Add the vanilla extract and give it a good stir.

4) Use a pallet knife to apply to the cake.

5) To make an interesting design, drag a fork lightly over the top of the frosting.

If you want to use a spring theme like me, what about adding mini eggs, pastel coloured regal icing (add a few drops of food colouring to white), edible glitter and jelly lemon and orange segments like the following:

Spring Carrot Cake