Carrot Cake

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Prep time: 30 mins  -  Serves 6   -   Level: Medium

This is one of the favourites in Bear Market. It is the lightest and most enticingly moist carrot cakes. We make it with a gluten free self raising flour which makes it extra light in texture and easy to digest. For an extra-special touch, decorate the top with a mini carrot, you can make these from coloured fondant icing! 

What you need:

200g caster sugar
2 eggs
200ml sunflower oil
200g gluten free self raising flour
½ tsp mixed spice
½  tsp salt
200g carrots peeled and grated
1 tsp vanilla essence

Topping

85g  cream cheese
20g unsalted butter
Juice and grated zest of ½ a lime
170g icing sugar

Method:

Preheat your oven to 180C.  Prepare a loaf tin lined with baking parchment. 

Whisk the sugar, eggs and oil well together until the mixture turns creamy and pale. Sieve the flour, mixed spice and salt. Add to the egg mixture and combining well. 
Stir in the carrots and vanilla essence.
Pour the mixture into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.

To make the topping, beat the cream cheese, butter, lemon juice and zest together, then beat in the icing sugar. Spread on top of the cooled cakes. Decorate as you wish and enjoy!