MOIST CARROT CAKE
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup vegetable oil
- 4 eggs
- 1 ½ cups sugar
- 3 cups fine grated carrots
Sift all dry ingredients together.
Add all the wet ingredients and mix with an electrical beater for 2 minutes.
Pour in a lined pan and bake for 50 to 60 min. at 180ºC.
Let the cake cool completely before icing.
- Icing:
- 500 g cream cheese
- 250 g sifted icing sugar
- 200 ml cream
- 5 ml vanilla essence
Mix all together with electrical beater till smooth and store in fridge till ready to use.
Photo and recipe: Liz Marillier
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