Carrot Cake & Cream Cheese Frosting

• 1 ¾ cups (14oz/395g) sugar
• 4 large eggs
• 1 ¾ cups (14floz/395ml) oil (sunflower, vegetable, coconut)
• 1 teaspoon vanilla extract
• 2 ¾ cups (14oz/395g)all-purpose (plain flour)
• 3 teaspoon baking powder
• 1 teaspoon mixed spice or cinnamon
• (14oz/400g) carrots (finely grated)
• ½ cup (4oz/115g) raisins

Cream Cheese Frosting

• 4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
• 1 lb (16oz/480g cream cheese, at room temperature
• 1/2 cup (4oz/120g ) butter, at room temperature
• 1 tablespoon vanilla extract

DIRECTIONS

Carrot Cake

1. Whisk together sugar, eggs, vanilla extract, and oil until thick.
2. Then add in flour, baking powder, and cinnamon and mix gently
3. Lastly, add in the grated carrots and raisins and mix in until well combined.
4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loaf tins, but you'll have to reduce the heat.
5. Pour mixture into tins and place in the oven at 340°F (170°C) for 70- 80 minutes (or until a skewer comes out clean).
6. Leave to cool in tins for 10mins then turn onto a cooling rack.

Cream Cheese Frosting

1. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
2. Decorate as desired.

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