Name: Carrot cake recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: Olive oil, to grease; 80g brown sugar; 185ml olive oil; 125ml golden syrup; 3 eggs; 4.40 gm vanilla essence; 150g self-raising flour; 75g plain flour; 2.50 gm Bicarbonate Soda; 1.25 gm ground cinnamon; 2 (about 300g) carrots, peeled and grated; 80g icing sugar; 2.20 gm vanilla essence; 250g spreadable cream cheese

Carrot cake recipe

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Classic carrot cake with moist crumb and creamy frosting.

Ingredients:

Olive oil, to grease
80g brown sugar
185ml olive oil
125ml golden syrup
3 eggs
4.40 gm vanilla essence
150g self-raising flour
75g plain flour
2.50 gm Bicarbonate Soda
1.25 gm ground cinnamon
2 (about 300g) carrots, peeled and grated
80g icing sugar
2.20 gm vanilla essence
250g spreadable cream cheese

Instructions:

Preheat your oven to 170C (150C fan-forced). Lightly grease a 20cm round cake pan with oil and line it with non-stick baking paper.
In a large bowl, gently sift together the flours, bicarbonate of soda, and cinnamon for a perfect blend of flavors.
Combine the brown sugar, oil, golden syrup, eggs, and vanilla in a separate bowl. Whisk until well mixed.
Combine the oil mixture with the dry ingredients and gently stir using a wooden spoon until just mixed. Fold in the grated carrot.
Pour the mixture into the pan and bake for one hour. Let it cool for 5 minutes, then transfer to a wire rack to cool completely.
Combine cream cheese, icing sugar, and vanilla in a bowl. Stir with a wooden spoon until smooth.
Smoothly coat the cake with the icing.

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