CARROT CAKE

INGREDIENTS

  • Olive oil, to grease

  • 1/2 cup (80g) brown sugar

  • 3/4 cup (185ml) olive oil

  • 1/2 cup (125ml) golden syrup

  • 3 eggs

  • 1 teaspoon vanilla essence

  • 1 cup (150g) self-raising flour

  • 1/2 cup (75g) plain flour

  • 1 teaspoon Bicarbonate Soda

  • 1/2 teaspoon Cinnamon Ground

  • 2 (about 300g) Goodness Me Fresh Organic Certified carrots, peeled and grated

  • Icing:

  • 1/2 cup (80g) CSR Pure Icing Sugar

  • 1/2 teaspoon vanilla essence

  • 250g spreadable cream cheese

METHOD

  1. Preheat oven to 170C or 150C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.

  2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

  3. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

  4. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

  5. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

  6. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

  7. Spread the icing over the cake.

Recipe Inspo: https://www.taste.com.au/recipes/carrot-cake-3/58531339-dfb0-4596-838f-9113fa39c271