Carrot cake

Preparation – 25 minutes

Preheat the oven to 175 degrees celsius. Grease the spring form cake tin with butter and dust with a layer of flour.

Mix the eggs, sunflower oil and 2 teaspoons of vanilla extract together in a large bowl, using a whisk. Mix in flour, sugar, baking powder, bicarbonate of soda, a pinch of salt and the ground cinnamon.

Stir the grated carrots into the mixture and pour into the greased spring form cake tin.  

Baking the carrot cake – 1 hour

Bake the carrot cake for 40 to 50 minutes in the preheated oven at 175 degrees celsius. Check whether the carrot cake is ready by piercing the centre with a wooden skewer.

If the skewer comes out clean, then the carrot cake is done. Leave to cool for 10 minutes on a wire rack.

Making the frosting – 5 minutes

Add the butter, icing sugar, cream cheese and a teaspoon of vanilla extract to a medium bowl.

Beat until creamy and smooth. Cover the cooled carrot cake with the cream cheese frosting, and add some grated carrot strands for decoration. Enjoy!