This Easter-themed carrot cake is spiced with cinnamon and decorated with real carrots.
For the cake you will need:
• One cup self-raising flour.
• Half a cup plain flour.
• One teaspoon bicarbonate of soda.
• Half a teaspoon ground cinnamon.
• Half a cup brown sugar.
• Three quarters of a cup vegetable oil.
• Half a cup golden syrup.
• One teaspoon vanilla essence.
• Two medium carrots, peeled and grated.
• Three eggs.
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For the topping you will need:
• 125g cream cheese, at room temperature.
• Quarter cup icing sugar mixture.
• Half a teaspoon vanilla essence.
• Dozen baby carrots with stalks.
What to do:
Preheat oven to 170 degrees Celsius. Brush a 20 centimetre round cake tin lightly with oil or melted butter and line the base with non-stick baking paper. Sift the flours, bicarbonate and cinnamon into a large bowl.
Put brown sugar, oil, golden syrup, eggs and vanilla into a large jug. Mix with a fork until evenly combined. Pour mixture onto dry ingredients, stir until just combined. Stir in the grated carrot. Pour the mixture into the cake tin and bake for one hour. Leave in the tin for five minutes then turn out onto a wire rack to cool.
To make topping, mix the cream cheese, icing sugar and vanilla essence with electric beaters until creamy, then spread over the top of the cake. Arrange the baby carrots on top of the cake to decorate.
• Information obtained from www.marthastewart.com.
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