Carrot Cake

There's nothing like a health kick. I go to a fresh produce market and pick the vibrant bounty that mother nature has to offer. So what to do with that bag of fresh, cold and crisp, vitamin A-laden carrots? I know, mix it with sugar, butter and cream cheese!!!!!

CARROT CAKE

Cream together 125g butter with ½ cup brown sugar. Add 3 eggs, one at a time.

Add 1 tsp vanilla extract and a tbsp of vegetable oil and mix.

Gradually incorporate 2 cups self-raising flour.

Fold in 2 grated carrots.

Distribute batter into cupcake tins (or into greased cake tin if making cake)

Bake in oven preheated to 160ºC until skewer comes out clean.

(It took about 12 minutes for each mini-cupcake tray)

Cool on a rack.

 

 

Cream Cheese Icing

Beat together 250g cream cheese, the juice of half a lemon and ½ cup icing sugar.

Pipe, pipe, pipe away!!!