LIZ’S CARROT CAKE
- 2 cups cake flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup oil
- 4 eggs
- 3 cups finely grated carrots
Mix all dry ingredients together.
Add wet ingredients and beat together on high for 2 min.
Put in a prepared cake tin or tins.
Bake on 160ºC for 60 to 90 min.
- Cream cheese icing:
- 500 g cream cheese
- 200 g cream
- 5 ml vanilla
- 300 g sifted icing sugar
- zest of 1 lemon
Mix above together and refrigerate till needed.
Note:
The tiered cake I covered with the cream cheese icing and then placed wafer stick all around.
In the open spaces on top of each tier I placed crumbled wafer sticks.
Recipe and photo : Liz Marillier
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