CARROT CAKE

INGREDIENTS

• Olive oil, to grease

• 1/2 cup (80g) brown sugar

• 3/4 cup (185ml) olive oil

• 1/2 cup (125ml) golden syrup

• 3 eggs

• 1 teaspoon vanilla essence

• 1 cup (150g) self-raising flour

• 1/2 cup (75g) plain flour

• 1 teaspoon Bicarbonate Soda

• 1/2 teaspoon Cinnamon Ground

• 2 (about 300g) Goodness Me Fresh Organic Certified carrots, peeled and grated

• Icing:

• 1/2 cup (80g) CSR Pure Icing Sugar

• 1/2 teaspoon vanilla essence

• 250g spreadable cream cheese

METHOD

1. Preheat oven to 170C or 150C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.

2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

3. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

4. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

5. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

6. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

7. Spread the icing over the cake.

Recipe Inspo: https://www.taste.com.au/recipes/carrot-cake-3/58531339-dfb0-4596-838f-9113fa39c271