Carrot cake

Preparation time: 20-25 minutes

Cooking time: 40-45 minutes

Makes: 20 squares

A soft, moist cake topped with buttercream and mini icing carrots

Ingredients

For the cake:
175g Light brown sugar
175g Sunflower oil
3 Large eggs
140g Grated carrots (About 2 carrots)
100g Sultanas
175g Self raising flour
1tsp Bicarbonate of soda
1tsp Cinnamon

For the icing:
150g Butter
300g Icing sugar

For decoration (optional):
Orange icing
Green icing

Method:

1. Preheat the oven to 160°C and line a 12x9 inch traybake tin with greaseproof paper. In a bowl, mix together all the ingredients except for the carrots. Stir until fully combined, you can now add the carrots into the mixture.

2. Spoon the mixture into the tin and bake for 40-45 minutes or until a skewer comes out clean. When the cake is cooked, remove from the oven and set aside to cool. When the cake has cooled cut into squares.

3. To prepare the icing cream the butter and gently add in the icing sugar, whisk until fully combined. When you have finished your icing get a blunt knife and gently spread across the cake squares.

4. (Optional): If you would like to make the carrots on top then all you need is shop bought orange and green icing. Pull some orange icing off and make the shape of a carrot and pull some green icing off and make the shape of the leaves. Place on top of each square and everyone will know its carrot cake without asking!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) at the bottom of this recipe. Meanwhile check out more recipes at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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