ingredients:
300g Light Muscovado sugar
1/2 tsp Vanilla Extract
3 eggs
300ml Oil
300g Plain flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon Powder
1/2 tsp Ground ginger
1/2 tsp Ground Spice
1/2 tsp salt
300g Grated carrots
40g Walnuts chopped
100g Raisins
150g Butter
900g Icing Sugar
300g Cream Cheese
In a mixing bowl, add sugar,vanilla, eggs and oil.
Mix on medium speed until pale and creamy.
Add the flour and spices and mix.
Add the grated carrots and mix well.
Add walnuts and raisins into the batter and fold in with a spatula.
Make sure the batter is all combined.
Pour evenly into 3 cake tins.
Bake in the oven at 170c for 25-30 minutes or until fully baked – then allow to cool completely.
In the mixing bowl add the butter and icing sugar and mix until bread crumb like texture.
Add the cream cheese cold from the fridge.
Beat the cream cheese only until its combined – then stop as else the frosting may start to go runny.
Start adding the frosting to the cake layers,
Ensure a nice thick layer of frosting inbetween the cakes
Frosting the outside of the cake all over, and decorate with raisins and cinnamon powder.
