1 cup flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 1 cup sugar 2 eggs ½ cup oil 2½ cups grated carrot
Sift flour, baking powder, bicarbonate of soda & cinnamon into a bowl. Stir in sugar. Beat eggs & oil together. Add egg mixture & carrot to the dry ingredients, stirring until well combined. Pour mixture into a baking paper lined 20 cm ring tin or square tin. Leave to stand for 5 minutes. Bake at 180 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning on a cooling rack. When cold, dust with icing sugar or with cream cheese icing. Cream cheese icing:60g butter150g cream cheese¼ teaspoon vanilla essence1 cup icing sugar Place butter, cream cheese, vanilla and sifted icing sugar into bowl of food processor. Process until smooth. Alternatively, beat with a wooden spoon.