1 cup of plain flour
1 cup of sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1 1/2 cups of finely grated carrot
1/3 cup of sunflower oil
For the cream cheese icing:
125g Philadelphia cream cheese or similar
1 tsp vanilla extract
1/4 cup of butter at room temperature(softened)
2 1/2 -3 cups of icing sugar
1.Grease and flour a round cake tin of about 20cm and line with greaseproof paper.
2.Preheat oven to 180ºC.
3. Mix flour,sugar,baking powder,cinnamon and bicarbonate of soda together.
4. Mix eggs,carrots and oil together and then add to dry ingredients.
5.Pour cake batter into cake tin and bake in the preheated oven for 30-35 mins or until a cocktail stick comes out clean.
6.While baking prepare the cream cheese icing. Beat cream cheese, butter and vanilla until light and fluffy. Then add icing sugar gradually mixing well after each addition until icing has spreadable consistency.
7. Leave the cake to cool for 10 mins.
8.When cool ice the top with the cream cheese icing as smoothly as possible.
There are various ways in which you could decorate this cake. You could sprinkle chopped up or whole pecans or walnuts on the top, grate some carrot on the top or even make some fondant or buttercream carrots(I´m going to have a go at this in the future!). I chose to do a simple circular line pattern using a fork as you can see in the top photo!