Carrot cake, I reckon it’s the best way to eat vegies! Make it into a cake (hehe)

2 shredded carrots
1 cup self raising flour
1/2 cup plain flour
1 tsp baking soda
1/2 cup brown sugar
3/4 cup olive oil
1/2 cup milk
1 Tsp golden syrup
3 eggs
1 tsp vanilla essence
1 tsp nutmeg

1 x 250g cream cheese (room temp)
1 cup butter
1 cup icing sugar

Preheated oven @ 180°c

1) put your oil, sugar, nutmeg, golden syrup, vanilla essence and eggs into a bowl and mix well.
2) slowly sift flour into the wet mix to form a batter
3) now slowly add your milk in mixing well
4) fold the shredded carrot into the batter, place the batter into a grease proof cake tin
5) cook in oven for about 30 mins or until a skewer is clean when you poke the cake with it.
6) while waiting for the cake to cook, beat with a hand mixer all the ingredients for the frosting until nice and fluffy.

Spread the frosting on the cooled down cake and Bob’s ya uncle!


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Published by Kate Star