120g castor sugar
50g brown sugar
280g plain flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp salt
125g butter, melted
100ml milk
1 tsp vanilla extract
2 carrots, finely grated
180g walnuts, chopped
Cream cheese icing
125g Cream cheese, softened
1 cup Icing sugar
1 tsp butter, softened
1 tsp vanilla essence
This is my daughters favourite recipe to make when there is a special occasion. The only reason it is egg-free is because we didn’t have any eggs one weekend and she really wanted to make a carrot cake.
Pre-heat oven to 170 degrees C. Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork. Add the butter, milk and vanilla and mix well. Fold in the grated carrots and chopped walnuts. Spread the mixture into a greased and lined 23cm round cake tin. Bake for 35-40 minutes or until a skewer comes out clean. Allow to cool. To make the icing, beat all ingredients with an electric mixer, until well combined. Ice the cake with the cream cheese frosting and put it in the fridge.
*This cake tastes better the next day.