Page 22 - Sunday Fun Day

COOL carrot cake
A cake made of carrots? What could be a better Easter holiday treat? And the delicious cream cheese icing means it’s not just the Easter bunny who will love it!
For the icing, you will need:
225 g cream cheese
115 g unsalted butter, softened 260 g icing sugar
2 teaspoons vanilla extract
4 drops orange food colouring 4 drops green food colouring
18
Total
1 hour, 45 minutes
Makes 6-8 portions
Ask a grown-up to pre-heat the oven to 170°C, 150°C fan or gas mark
3. You will need two round cake tins that are the same size, about 20 cm across. Grease your tins with oil, and then line the bottom of the tins with baking parchment.
Using a countertop or electric hand mixer, beat together your sugar,
oil, eggs, flour, bicarbonate of
soda, salt, ground cinnamon and vanilla extract until it forms a smooth mixture.
Next, stir in the grated carrots, using a wooden spoon. Mix well before spooning your cake mixture into your two prepared cake tins. Try to put the same amount in each tin.
Bake in the oven for 40-45 minutes. To tell if your cake is ready, your grown-up should stick a cocktail stick into the middle – it should come out clean. Ask your grown-up to turn out your cakes on to a wire cooling rack and remove the baking parchment. Let the cake cool completely before you ice it.
For the cake, you will need:
400 g caster sugar
300 ml sunflower oil, plus
a bit more to grease the tins
4 eggs
260 g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon 500 g grated carrots