Carrot Cake with cream cheese frosting

This is a simple carrot cake recipe that requires no electric beater just the wooden spoon for mixing.

Adjusted recipe from Pooh's Yummy Cookbook.

Recipe

2 large carrots peeled n grated roughly (about 250 gms after grating)

200 ml of canola oil/ sunflower oil

3 eggs lightly beaten

250 gm self raising flour

1 loaf tin 

1 teaspoon baking powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

225 gm brown fine sugar - original muscovado sugar 250gm

Method

Preheat oven to 180 celcius. I used 170 for cornell oven using convection mode fan in the upper tray.

Weigh the flour into large bowl, add in the  baking powder, spices, sugar n carrots.

Add in the eggs n oil. Mix well n pour into the loaf tin. I sprayed some oil all around the tin first. 

Bake for 50 -60 minutes 

Remove from oven and cool 10 minutes .

Then place wire rack on top and carefully turn out cake.

When cake is cool, apply cream cheese icing.

Icing recipe

150 gm cream cheese softened.

4 tablespoon unsalted butter about 76 gm

1 tsp vanilla extract

180 gm icing sugar 

Beat all the ingredients together till smooth n creamy using your wooden spoon n chill in the fridge for 10 minutes before using a palette knife to apply cream.

The ingredients 

Before baking

After baking n the cream cheese icing

Cut into 12 pcs

Decorate with raisins or toasted walnut for a nice afternoon tea snack

You can try to colour the balance cream cheese icing n make carrots on the cake 

Decorated with a dollop of strawberry jam