Carrot Cake

Cutie Carrot Cake

Delectable!

I bake this very often as it's a classic favourite with my kids and hubby. It's easy to bake and you can serve it for afternoon tea or as a dessert. If you want a cake with more moist, you can replace the grated coconut with 1 medium-sized banana-roughly mashed. We like ours, minus the grated coconut and walnuts. ;)

Ingredients
125g self-raising flour
1 tsp ground cinnamon
2 medium-sized eggs (beaten)
125g soft light brown sugar
100 ml vegetable oil
175g grated carrots (about 2-3 medium-sized carrots)
a pinch of salt
25g grated coconut (optional)
2 tbsp chopped walnuts (optional)

Cream Cheese Icing
4 tbsp butter-softened and at room temperature
55g cream cheese
140g sifted icing sugar
1 tsp lemon juice

Method

1. Preheat oven to 180 degs and grease a 20cm/8 inch square pan and line with baking paper. 
2. Sift flour, salt and cinnamon into a large bowl and stir in the brown sugar. 
3. Add the eggs and oil to the dry ingredients and mix well.
4. Stir in carrots, coconut and chopped walnuts.
5. Pour the mixture into the pan and bake for 20-25 mins, or until just firm to the touch.
6. Leave to cool completely.
7. Meanwhile, beat cream cheese, butter, icing sugar and lemon juice together, till light and fluffy.
8. Turn out the cake from the tin. 
9. Spread the top with the icing and decorate with grated carrots or walnut pieces.
10. Serve immediately.