Ingredients
1 cup oil
1 cup brown sugar
3 eggs
3 medium carrots, grated
1 cup sultanas or raisins
2 cups self-raising flour
½ bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
175g cream cheese
100g icing sugar
(2/3 cup)
1 lemon
grated rind and juice
Equipment
- 1 22cm round cake tin
- 1 electric mixer
- 1 large bowl
- 1 sifter
- 1 skewer
- 1 rack
Instructions
- Preheat oven to 180°C. Grease and line the base of a 22cm round cake tin.
- Place oil, sugar and eggs in a large bowl and beat with an electric mixer until combined.
- Sift in flour, bicarb and spices and beat well to combine. Stir in carrots, pecans and sultanas.
- Pour into cake pan and bake for 45-50 minutes until a skewer inserted into the centre of the cake comes out clean.
- Cool for 10 minutes in pan, then turn onto a rack.
- To make icing, beat ingredients, spread over cold cake.
Notes
Tip
This makes a lovely moist, dense cake and will feed a small army!
Tip
The icing is like a magnet for kids, and despite the sugar, does mean they get some carrot.
Variation
I made a gluten-free version using gluten-free flour and baking powder.
