Best & Easy Carrot Cake from Wendy Knight, New Zealand

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

one cup(s) granulated sugar

3/4 cup(s) vegetable oil

2 whole(s) eggs

1 teaspoon(s) cinnamon powder

1 teaspoon(s) baking soda

1 teaspoon(s) baking powder

1 cup(s) all-purpose flour

1+1/2 cup(s) grated carrot

3/4 cup(s) chopped walnuts

3/4 cup(s) sultanas

30 gms butter

30 gms cream cheese

1 cup(s) icing sugar

1 teaspoon(s) vanilla essence

Directions:

1. Pre Heat Oven to 180oC or 350oF
2. Grease & paper baking tin I use 9 Inch Square
3. Cream the SUGAR & OIL ( This will not look like a butter/sugar creamed mixture ) The sugar will not dissolve totally I use a Kenwood & let it cream for about 3-5 minutes
4. Add the EGGS one at a time
5. Add the Sifted DRY Ingredients Cinnamon powder, Baking Powder/Soda & Plain/All Purpose Flour
6. Lastly FOLD in the Grated CARROTTS,
7. Add the WALNUTS & SULTANAS if using
8. Pour into prepared baking/Cake tin Round OR Square 9 (INCH)
9. Bake on Middle shelf for 45 minutes OR till skewer comes out clean when testing
10. Allow to cool in baking tin before turning out onto cake rack to cool completely
11. NOTE: I like to test cake after 40 minutes Depends on the oven you are using
12. AT 45 minutes in a 9 Square tin it almost looked burnt where the sultanas came through on the bottom of cake Normally in another oven The cake needed 45 minutes
13. FROSTING:
14. Cream/blend together all ingredients till smooth & creamy Spread over cooled cake
15. Sprinkle over with finely Chopped Walnuts Or Sultanas Or Flaked Coconut

By RecipeOfHealth.com