Carrot Cake with Vanilla Cream Cheese Icing
Ready in: 30 to 60 mins
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
- 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.