YUMMY carrot cake!!

Ingredients

• 240 grammes carrots (grated)
• 120 grammes tinned pineapples (tinned, drained and chopped)
• 60 grammes raisins (lightly chopped)
• 60 grammes walnuts (toasted, cooled and chopped coarsely)
• 240 grammes self-raising flour
• 1/4 teaspoons cinnamon powder
• 1/4 teaspoons nutmeg powder
• 1/2 teaspoons baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoons vanilla essence (add to eggs)
• 3 eggs
• 200 210 grammes castor sugar
• 180 ml cooking oil

Lemon Cream Cheese Frosting

• 30 60 grammes butter (room temperature)
• 60 230 grammes cream cheese (room temperature)
• 30 230 grammes brown sugar icing sugar (sifted)
• 1 teaspoon grated lemon rind (grate the skin)

Method

Sift the flour with soda and baking powder. Add castor sugar.

Whisk eggs lightly until frothy in a separate bowl. Add in vanilla essence.

Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.

Then add in the raisins and walnuts.

Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45-50 minutes.

Remove from oven and allow to stand to cool before applying a thin layer of frosting.

Cake is best served chilled.

Frosting

Put cream cheese and butter in a bowl of using a hand-held or electric mixer. Beat on low speed till blended. Gradually brown sugar and continue beating until smooth.

Add vanilla essence and grated lemon and allow to beat till well combined.