Chef's Delight: Carrot Cake
Recipe by Paula Heatley
A WORD FROM THE CHEF
This is a family favourite and delicious with a nice cup of tea or coffee.
INGREDIENTS
350g self raising flour
200g brown sugar
175g sultanas
200g grated carrots
Zest of one orange
Five eggs
300ml sunflower oil
1tsp cinnamon
1/2 tsp nutmeg
1/2tsp bread soda
For the frosting
420g icing sugar
275g cream cheese
1tsp vanilla
8” round tin
METHOD
Preheat your oven to 150c and line your tin.
Place all your dry ingredients into a bowl and set aside.
In a separate bowl, place your grated carrots, brown sugar, sultanas and orange zest and mix well.
Then, in another bowl, whisk together your eggs and oil and add this to your carrots finally add the dry ingredients and mix well.
Place in your tin and bake for 60 to 90 minutes or until a skewer comes out clean.
While your cake cools, make the frosting by beating together the ingredients until smooth.
Cut your cake in half and sandwich together with the frosting and enjoy!
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.
YOU MIGHT ALSO ENJOY