Carrot cake makes for a nice alternative to the classic vanilla sponge. It’s light and moist with a delicate hint of spice
175g carrots grated
1 teaspoon vanilla extract
100g SR flour
1 scant teaspoons baking powder
1 teaspoon ground cinnamon
50g raisins (optional)
Cream cheese frosting
60g cream cheese
150g icing sugar
Drop of vanilla extract to taste
First grate the carrots
Mix together the margarine, flour, baking powder, sugar and cinnamon. Add the carrots and raisins (if using) and mix well. Stir in the vanilla essence and the egg then add enough orange juice to form a soft batter.
Bake for 30 minutes in a preheated oven 180 degrees, until cake springs back when lightly touched. Set aside to cool.
To make the frosting, blend together the butter (not marg) icing sugar and cream cheese until it is smooth and there are no ‘lumps’
Smooth over the cake, chill then slice & serve!