Recipe&Pic credit :@mosmeen_diaries
Carrot Cake2 cups flour 1 cup castor sugar2 teaspoons baking powder3 teaspoons cinnamon powder ¼ teaspoon nutmeg100g pecan nuts chopped(optional) 3 cups finely grated carrots1 cup oil4 eggs¼ cup milk 1 teaspoon vanilla essence
Method:1. Mix dry ingredients in a mixing bowl. 2. Add the carrots. 3.Combine oil, eggs, milk and vanilla essence and add to the dry ingredients. 4.Mix well with a wooden spoon.5.Pour into greased pans and bake at 180 degrees for 15-25 minutes for cupcakes or 30-40 minutes for a big cake 6.Cool completely. Remove from pan
Cream cheese Icing 150g cream cheese, softened 37g butter, softened 1 cup icing sugar ½ teaspoon vanilla essence
1. Cream cream cheese with an electric mixer.2.Add in butter and cream together with cream cheese until light and fluffy.3. Add icing sugar, ½ a cup at a time. Beat on high for about 10 seconds to lighten the icing. 4.Add in vanilla and beat until well blended, light and fluffy.