Carrot Cake


300g Philadelphia cream cheese
5 tbsp icing sugar
5 medium size carrots, finely grated
250ml sunflower oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate powder
250g self raising flour
4 eggs
200g light brown sugar

To prepare carrot cake

Preheat over with gas mark 4

Add in sugar into a mixing bowl, pour in sunflower oil, add in eggs and mix it with a spatula
Add in grated carrot and mix well
Sift in flour mixture with ground cinnamon, ground nutmeg, bicarbonate powder and lightly mix
Line a baking tin with baking sheet, pour the mixture and bake in the oven for 40 mins

To prepare cream cheese frosting

Add in cream cheese and icing sugar into a mixing bowl
Beat with an electric mixer until smooth

Final touch for the carrot cake with topping

Take the carrot cake out from oven and let it cool completely
Spread cream cheese on the cake or cut the cake into half and sandwich with the cream cheese and spread the remaining on top


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