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The Very Best Carrot Cake

I am usually not very adventurous when it comes to baking. I can make a Victoria Sponge or a Banana Loaf standing on my head but I thought recently I would try and expand my repertoire so I looked for something that was different and fail safe and totally yummy. Too good not to share far and wide. Have a go and send me a picture! I guarantee that it will go down well with family and friends.


Don't be put off by the weird ingredient weights - they work!


Cake:


300g dark brown sugar

100g granulated sugar (I have also used caster sugar)

240 ml vegetable oil

4 large eggs

133g unsweetened apple sauce

1 tsp vanilla extract (or vanilla paste)

312g plain flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

260g grated carrot


Icing:


452g full fat cream cheese

113g unsalted butter

480g icing sugar

1 1/2 tsp vanilla paste


I slice of cake with cream cheese vanilla icing.
Yum, Irresistible cake.

Line 2 x 9" cake tins and grease them.


Whisk the brown sugar, granulated sugar, oil, eggs, apple sauce and vanilla in a large bowl. Measure out in a separate



bowl all the dry ingredients then combine the two, folding the wet ingredients into the dry ingredients (although I did it the other way around once and it didnt seem to make much difference!) add the carrot and fold in.


Divide evenly into the two tins and bake for 30/40 minutes. I have a 4 door Aga cooker and I use the bottom right oven. Otherwise I think you bake at 350F or 175C.


Once cooked allow to cool. This is a very moist cake so take care when removing from the tins.


Once cool make the icing by combining all the ingredients and whizzing together.


Decorate with anything you can get your hands on, fresh edible flowers would make this a real WOW factor cake.


Eat with a fork and don't expect mush to be left, but if there is some, store in an airtight container.



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