Carrot Cake

              Carrot Cake

Carrot cake became popular in the 1950s, and then became Australia’s most famous cake before the 1980s, thanks to the cream cheese vendors making it even tastier, be sure to make it and let me know how you like it, thanks

Ingredients.

Eggs                                3 Room temp

Oil                                   1 cup

Mixed spice                  2 teaspoon

Chopped walnuts        1 cup

Flour(self-raising)        2 ½  cup

Bicarbonate soda         ½ teaspoon

Brown sugar                  1 1/3(firmly packed)

Chopped Raisins            ½ cup

Grated carrots                3 cups

CREAM CHEES FROSTING

Icing sugar                     1 ½  cup

Butter                              30 gram

Cream cheese                 80 gm (softened)

Lemon juice                     1 tablespoon

Grates lemon rind           1 teaspoon

METHOD

Beat oil, sugar, and eggs in a bowl with an electric beater until thick and creamy, stir in carrot, nuts, and raisins, then mix all dry ingredients.

Pour mixture into prepared pan and bake in a moderate oven for 45 minutes. Cover loosely with foil, now bake further 45 minutes. After a few minutes before turning on the wire rack to cool. Top cold cake with cream cheese frosting.

Method cream cheese Frosting,

Beat cheese, rind, juice, and butter in a small bowl with a hand beater until light and fluffy gradually add shifted icing sugar, then pour on the cake.

NOTE,

* The recipe can be made two days before.

*Store in an airtight container.

*Suitable for the freezer.

*Microwave is not suitable.