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Carrot Cake

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Ingredients
  

Carrot Cake

  • 200 g Brown Sugar
  • 280 g Sunflower oil
  • 4 medium eggs
  • 230 g self-raising flour
  • 50 g plain flour
  • 1 cup chopped walnuts
  • 1/8 cup milk or 3 oz crushed pineapple
  • 4 medium carrots grated
  • 1 tsp ground cinnamon

Glacing

  • 1 8 oz block of cream cheese
  • 50 g butter
  • 100 g sugar
  • 1 tsp vanilla pods

Instructions
 

Cake

  • Cream brown sugar with sunflower oil.
  • Add 4 eggs and aerate the eggs by beating at medium speed for about 5 minutes.
  • Add in sifted flours and cinnamon and chopped walnuts.
  • Add in milk/crushed pineapples and grated carrots.
  • Fold and bake for 45 minutes at 170C in two 8 inch round pans.

Glacing

  • Cream the butter and sugar till white.
  • Add the cream cheese and beat till smooth.

Put together

  • Sandwich the two pieces of cakes (completely cooled) with some of the glacing.
  • Cream the top and decorate with appropriate designs. Traditionally, they are decorated with orange colours and walnuts. If using walnuts, always use very fresh ones.