150g Plain flour
225g Light brown muscovado sugar
2 Large eggs
1tsp Baking powder
1tsp Bicarbonate of soda
300g Grated carrot (approx. 3 medium carrots)
For the Cream Cheese Frosting:
50g Unsalted butter, at room temperature
300g Icing Sugar
125g Full-fat cream cheese, cold.
Beat the butter until soft, then add the icing sugar and beat until combined. Add the cream cheese and beat until light and fluffy - be careful not to over-beat, though, or the cheese will split and the frosting will become runny. Once the cake is completely cool, spread the frosting over it and lightly dust with cinnamon.
Do you like carrot cake? Do you stick to recipes religiously, or tweak them according to what you have in?
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