Carrot Cake

Ingredients

• Plain flour 150 g
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Ground cinnamon 2 tsp
• Salt 1/4 tsp
• Eggs 3 large
• Light brown sugar 160 g
• Vegetable oil 130 ml
• Carrots, finely grated 180 g
• Vanilla extract 1.5 tsp
• Cream cheese, full-fat, cold 150 g
• Butter, softened 50 g
• Powdered sugar 160 g

Instructions

1. 1

   Heat the oven to 180C and grease and line two 20 cm round cake tins.

2. 2

   Whisk the flour, baking powder, baking soda, cinnamon and salt together in a bowl.

3. 3

   In a second bowl, whisk the eggs with the brown sugar, oil and 1 tsp of the vanilla until smooth, then stir in the carrots.

4. 4

   Fold the dry ingredients into the carrot mixture until just combined and divide the batter between the tins.

5. 5

   Bake for 25-30 minutes, until a skewer comes out clean, then cool completely on a rack.

6. 6

   For the frosting, beat the butter until smooth, beat in the cream cheese briefly, then add the powdered sugar and remaining vanilla and beat until thick.

7. 7

   Sandwich the cakes with half of the frosting, spread the rest on top and chill for 30 minutes before slicing.