Carrot Cake with Vanilla Cream Cheese Icing

Name: Carrot Cake with Vanilla Cream Cheese Icing
Prep time: 60 min
Cook time: 60 min
Yield: 16
Cuisine: British
Ingredients: 275ml Borderfields Cold Pressed Rapeseed Oil; 250g caster sugar; 3 large free-range eggs; 175g plain flour, sieved; 3/4 tsp baking powder; 3/4 tsp bicarbonate of soda; 3/4 tsp cinnamon; 250g raw carrot, peeled and grated; [hd]For the icing[/hd]; 175g cream cheese; 175g softened butter; 250g icing sugar, sieved; 1/2 tsp vanilla essence

Serves: 16

Ready in: 30 to 60 mins

Carrot Cake with Vanilla Cream Cheese Icing Recipe: Veggie

Ingredients
Method

Ingredients:

275ml Borderfields Cold Pressed Rapeseed Oil
250g caster sugar
3 large free-range eggs
175g plain flour, sieved
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp cinnamon
250g raw carrot, peeled and grated

[hd]For the icing[/hd]
175g cream cheese
175g softened butter
250g icing sugar, sieved
1/2 tsp vanilla essence

method:

Beat the rapeseed oil and sugar in a large mixing bowl, then beat the eggs in one by one very well.
Sieve all the dry ingredients into the same bowl, stir in and add the grated carrots; mix well.
Pour into a lined oblong 30cm (12in) baking tin and bake for 40 minutes at 180C/350F/Gas mark 4 or until a skewer comes out clean.
Cool in the tin and ice when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.

Print Recipe www.borderfields.co.uk