Preparation Time 15 minutes
Cooking Time 1 hour 10 minute
2 Large Carrots 1 1/2 cups Self-Raising Flour
1 cup Olive Oil 1/2 teaspoon Bicarbonate Soda
1 cup Caster Sugar 2 teaspoons of Ground Cinnamon
250 grams of cream cheese, at room temperature.
1 cup of Icing Sugar (sifted)
1 teaspoon of Vanilla Essence.
1. Preheat oven to 180 degrees C.
Grease a 20 cm round spring-form tin and line with Baking Paper. Trim
Peel and coarsely grate Carrots. Set aside.
2. Beat Oil, Sugar and Eggs together until pale and creamy.
Sift Flour, Bicarbonate Soda and Cinnamon over Egg Mixture,
Fold in until well combined. Add grated Carrots.
3. Spoon into prepared tin and Bake for 1 hour 10 minutes or
until cooked in the middle when tested with a skewer.
Stand for 5 minutes before releasing from the tin.
Turn onto a wire rack to cool completely before icing.
4. Beat Frosting ingredients until smooth.
Spread over top of cooled cake. Serve.
This recipe is kindly offered by Patricia March, Australia