Page 13 - Student Cook Book

Carrot Cake
Ingredients:
● 225g caster sugar
● 1⁄2 cup cooking oil
● 225g grated carrots, raw
● 2eggs
● 250g white self-raising flour
● 250g low-fat cream cheese
● 25g icing sugar
● 50g butter
● 3 drops of vanilla extract
Method:
1. Preheat the oven to 190°C.
2. Mix sugar, grated carrots, eggs and oil together. Fold in flour
and mix well.
3. Turn into an 8” round tin lined with greaseproof paper, and
bake in the preheated oven.
4. Check after 50 minutes, by which time the centre of the cake
should have risen.
5. Place on a wire tray to cool, with the greaseproof paper
removed.
6. Make the icing: measure the butter, icing sugar, cream
cheese and vanilla extract into a bowl and whisk using a
hand or electric whisk until smooth and thoroughly blended.
7. Spread the icing over the cake once cooled and serve.
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