Carrot Cake Recipe
100g light brown sugar.
3 eggs, beaten.
60ml Sunflower oil.
200g condensed milk.
Zest of 1 orange.
30ml Orange juice.
350g carrots, peeled and grated.
200g self-raising flour.
2,5ml mixed spice.
5ml baking powder.
150g cream cheese.
60ml condensed milk.
Preheat oven to 180°C.
Grease a 20cm square cake pan and line the base with baking paper.
Whisk the sugar and eggs together until thick and creamy.
Slowly whisk in the oil and condensed milk until smooth.
Add the orange zest, orange juice and carrots and mix well.
In another bowl, sift together the dry ingredients and stir in the raisins.
Mix the dry ingredients into the condensed milk mixture.
Pour into the prepared pan and bake for 45 minutes.
Turn oven temperature down to 150°C and bake for a further 10 minutes or until a skewer inserted comes out clean.
Remove from oven and turn out onto a cooling rack.
Beat cream cheese and mix in condensed milk.
Spread over cooled cake and decorate as desired.
Variation: Add 100g chopped walnuts or pecan nuts to the dry ingredients. Spread with frosting and decorate with whole walnuts or pecans.
How to make muffins with this recipe: Simply spoon the mixture into 12 paper muffin or cupcake cases in a muffin tin. Bake for 25-30 minutes. Top with frosting and extra shredded orange zest.