A Moist Carrot Cake With Cream Cheese Frosting

Ingredients

2 & 1/2 Cups Grated Carrots

4 eggs

2 Cups brown sugar

1 tsp Vanilla Essence

1 & 1/2 Cups Oil

2 Cups Plain Flour

2 tsp Baking Soda

2 tsp Cinnamon

1/2 salt

Method

Preheat your oven to 180 Deg and make sure all your ingredients are at room temperature.

In a medium-sized bowl add the sugar, oil eggs, and vanilla essence. Use a whisk and mix well together.

Add the grated carrots and fold them into the mixture using a wooden spoon.

And set aside.

To a second bowl add all your dry ingredients which are the flour, baking soda, cinnamon, and salt.

Add the wet ingredients to the dry ingredients and gently fold together the batter until there are no lumps and you can see no more dry flour.

Divide the batter evenly into 2 lined, greased 20 cm Cake tins.

Bake for 30 – 40 minutes until a skewer comes out clean.

Allow the cakes to cool for 10 minutes before turning them out and putting them onto a wire rack to cool completely before frosting them.

Cream cheese frosting

230 grams of Cream Cheese

125 grams butter

400 grams of Icing sugar

1 tsp Vanilla essence

Cream the butter until it’s smooth and soft.

Add the cream cheese and mix.

Add the Icing sugar and vanilla essence and beat for 6 – 8 minutes.

Decorate Cake with Frosting and chopped Pecan nuts or Walnuts.

Enjoy!