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I only have one more exam left! Yay! I am so relieved that it’s nearly all over and summer can begin. It’s such a good feeling.

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This is probably is one of my favourite cakes. It’s so moist and the cream cheese frosting is just the perfect balance as it’s not too sweet.

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Some people might think that the sultanas would spoil the cake and are unnecessary but they aren’t because they go really well in the cake and add sweetness. What amazed me about this cake was the smell of the kitchen when it was cooking, it was delicious.

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You can substitute the olive oil for sunflower oil if you don’t have any (and vice versa). When you make the cream cheese frosting, to get it smooth, use a whisk.

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Ingredients:

For the cake:
350g soft light brown sugar
350ml olive oil
6 eggs
280g carrots
225g sultanas
350g plain flour
2tsp bicarb of soda
1tsp mixed spice
 
For the cream cheese frosting:
200g cream cheese
125g unsalted butter
50g icing sugar
Recipe (The Little Elf Bakery)… makes 1 cake
 

Pre-heat the oven to 180 degrees celsius and butter 2 cake tins of the same size. Mix the sugar, eggs and olive oil together. Grate the carrots and stir into the mixture then sieve in the self raising flour, mixed spice and bicarbonate of soda. Finally add the raisins and stir until all the ingredients are distributed evenly through the mixture. Pour the cake batter evenly into the two tins and put in the oven for about 45 minutes and the top is a golden brown colour.

When they are cooked, tip out of the tin and onto a cooling rack. Whilst they are cooling cream together the cream cheese and butter, this works alot easier if the butter has been left out to soften. Add the icing sugar and mix thoroughly. Spread the cream cheese frosting onto one of the cake halves then place the other one on top. Voila!

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Enjoy in the brief summer sunshine!

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