Carrot Cake

Again, a recipe I made quite a long time ago and didn't have the time to blog.. I decided to take the best bits out of a couple of recipes (here, here and here) and based on that inspiration make my own, so here we go for a very very moist and carroty (you can definitely taste the carrots!!) carrot cake, that is not as dark as some may know (if you use muscovado or brown sugar I think it will be a bit darker), but was very yummy nevertheless :)

Ingredients

175 g of sugar
175 g of melted butter
3 eggs
400g of grated carrots
250 g of flour
1 teaspoon of baking powder
cinnamon
nutmeg
optional: zest of an orange

For the frosting:
200g of cream cheese
150 g of icing sugar
100 g of butter

For the cake batter, start off by peeling and grating your carrots really finely. Then whisk together the sugar and the butter, and once nicely combined, add in the eggs, one at a time. Mix in the carrots and the flour with the baking powder. Season with a bit of cinnamon and nutmeg. Grease your baking tin (any of your choice really, just make sure to adjust baking times should your tin have a smaller diameter) and pour the carrot cake batter in. Bake in the oven at 180° C for about 30 minutes, or until a toothpick inserted into the middle comes out clean. This cake will remain incredibly moist, so don't worry about it being undercooked as long as it has got its good 30 minutes in the oven.

 If you want it to be darker in colour, use brown or muscovado sugar.

For the frosting, beat together the icing sugar with the butter, and then add in the cream cheese and whisk together lightly. Spread the frosting over the carrot cake and enjoy :)