crazy-good carrot cake.
Don't be put off by a vegetable cake. (The cream cheese icing makes up for it)
For the cake.
175g baking butter
175g demerara sugar (or muscovado sugar)
140g grated carrots (approx. 3 medium)
175g self-raising flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
Optional: 100g raisins
For the icing.
200g cream cheese
2 tbsp cooking butter, melted and cooled
2tbsp demerara sugar
1 tsp vanilla extract
Preheat the oven to 180C/160C fan.
Melt the butter in the microwave for 5 seconds and add the sugar. Mix to a paste with a spatula.
Add the eggs and whisk well.
Add the flour and mix/whisk until dissolved.
Add the baking powder, cinnamon and nutmeg. Then add the carrot and raisins if using them.
Mix until the carrots and raisins are evenly spread throughout the mixture.
Line a round or rectangular dish with butter or baking paper. Add the mixture.
Bake for 30-35 minutes or until cooked through evenly.
Meanwhile, add the cream cheese, melted butter and vanilla extract to a bowl and mix well.
When the cake is done, leave out to cool. Once cool, add the cream cheese frosting with a spatula and evenly spread.
Dust over some cinnamon and serve with a cup of tea or coffee!