Carrot Cake

Prep Time: 30 mins

Cooking Time: 35 mins

Serves: 8

Ingredients:

Cake

• 125g Flour
• 113g Unsalted Butter
• 150g Brown Sugar
• 2 Eggs
• 2 ½ Gilfresh Carrots
• 26g Raisins
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• Ginger pinch

Cream Cheese

• 113g Cream Cheese
• 56g Unsalted Butter
• 120g Icing Sugar
• 1/2 tsp Vanilla Extract

Method:

1. Preheat oven to 180 degrees Celsius. Grease a 9-inch round cake tin and line pan with baking paper.
2. Whisk dry ingredients and set to the side: flour, baking powder, baking soda, cinnamon,
   nutmeg, and salt.
3. Melt butter and let it sit to cool. Whisk in the brown sugar, followed by eggs one at a time, until
   combined and smooth.
4. Add dry ingredients to wet mixture and stir until no lumps remain.
5. Fold in the carrots and raisins until evenly distributed.
6. Pour cake batter into tin, smooth out the surface, and bake for 28-32 minutes if using a 9-inch
   round pan. The cake will spring back when touched or insert a knife into the centre of the
   cake until it comes out clean.
7. Allow cake to cool for 10 minutes. Turn upside down and remove parchment, flip to the
   correct side and prepare frosting while it cools.
   Frosting:
8. Beat cream cheese in a large bowl until smooth. Add the butter and mix for 1 minute until well
   combined and smooth. Add icing sugar and vanilla extract; continue to mix until frosting is
   smooth and creamy.