Carrot Cake

Ingredients:

250ml cooking oil

3 eggs

250g brown sugar (315ml)

5ml vanilla essence

5ml bicarbonate of soda

140g cake flour (240ml)

5ml ground cinnamon

5ml mixed spice

5ml ground cloves

500ml grated carrot

40g chopped nuts (100ml) (optional)

50g raisins (100ml) (optional)
50ml orange cordial 

Cream Cheese Icing:
125g cream cheese
50-60g icing sugar

Method:

Heat the oven to 180C

Whisk the oil, eggs, sugar and vanilla essence together in a food mixer, until pale and creamy and volume has increase.

Sift the bicarbonate of soda, flour and spices together.

Fold into the oil mixture. 
In a bowl mix together the the carrots, nuts, raisins and orange cordial. Fold into the cake mixture.

Pour into a loaf pan or a 22 - 25cm ring pan, lined with baking paper.

Bake for 40 - 45 minutes, until golden brown and a skewer comes out clean.

Allow to cool, turn out of pan and remove paper lining.

When cool, ice with cream cheese icing. To make the icing, beat together the cream cheese and enough icing sugar to produce a thick but pourable icing.

Makes 1 x loaf or 1 ring cake

Cooks Note:

Use 500ml unpeeled courgettes, grated, instead of carrots and 10ml mixed spice for a different flavour

Bake mixture in large greased muffins pans for carrot muffins.