Carrot Cake

Carrot Cake

Preparation time: 20 min
Baking Time: 90 min

1 cup Canola Oil
11/3 cups brown sugar
3 eggs
3 cups coarsely grated carrot ( about 3 medium carrots)
1 cup chopped walnuts
1/2 cup raisins
21/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 teaspoon cinnamon


Heat oven to 180C. Grease a 15cm x 25cm loaf pan and line with baking paper. Beat oil, sugar and eggs with electric mixer until thick and creamy.

Stir in carrots, nuts and raisins, then sifted dry ingredients.
Pour mixture into prepared pan,  and bake for 45 min. Then cover loosely with foil and bake another 40 minutes. Check with wooden skewer whether it is cooked. If still moist, cook a little longer.
After 5 minutes transfer onto wire rack to cool.


Cream Cheese Frosting

30 g butter

80 g cream cheese

1 teaspoon greated lemon rind

1 tablespoon lemon juice

11/2 cups icing sugar

Beat all ingredients except icing sugar until light and fluffy. Then beat icing sugar in gradually.
I always put the frosting in the fridge before I use it to make it more spreadable.

Of course you can omit the frosting to keep it more healthy.

Top cool cake with frosting and enjoy!

Kids could not wait to eat it, hence the frosting was runny because it was still warm!