Carrot Cake

I have been making this carrot cake since my eldest son was a baby. I used to make it for the La Leche League meetings held in Warkworth, NZ - seems so long ago now!

I haven't made it for some time and as my eldest son was home for the weekend and he asked me to make it, so I did.  This time I substituted Rice Bran Oil instead of the usual cooking oil and I think it really made a difference to the taste.  

It is a nice quick and easy cake to make with a great taste - not sickly sweet like the ones you often buy in supermarkets or coffee shops - I wonder what they put in them to change the taste so much?

I thought I would share the recipe.

Place in a bowl:  

1/2 cup wholemeal flour

1/2 cup white flour

3/4 cup raw sugar

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Beat and then add:

2 eggs

Add:

1/2 cup cooking oil

1 1/2 cups grated carrot.

Mix together.

Grease a ring tin very well and bake at 180 celcius/gas mark 5 for 30 - 40 minutes.

Ice when cool.

Icing:

Beat together:

50 g cream cheese

25 g butter

1 cup icing sugar

1/2 tsp vanilla

Enjoy!