Moist Carrot Cake
A recipe for a wonderfully moist and spice-laden carrot cake topped with a cream cheese frosting. Mmm...every slice is sheer delight!
2 carrots
1 cup self-raising flour
1/2 cup plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
3/4 cup oil
1/2 cup golden syrup
3 eggs
1 teaspoon vanilla essence
For the icing:
10 oz. cream cheese
1/2 cup icing sugar
1/2 teaspoon vanilla essence
Preheat oven to 170°C. Grease a round cake pan lightly with oil, and line with non-stick baking paper.
Peel and grate the carrots, and set aside.
Sift together the self-raising flour, plain flour, bicarbonate of soda and cinnamon in a large bowl.
In another bowl, combine the brown sugar, oil, golden syrup, eggs and vanilla. Whisk till all the ingredients have blended into each other. Pour this mixture into the flour mix. Using a wooden spoon, mix lightly. Stir in the grated carrot.
Pour the cake mixture into the lined pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
For the icing: Place the cream cheese, icing sugar and vanilla in a bowl and mix until smooth.
Spread the icing over the cake.
Wait for the cake to cool down completely before icing it.