1 cup castor sugar
1 cup plain flour
1 and ½ cups grated carrots
½ cup olive oil
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
1 teaspoon cinnamon powder
(Note: Use ½ cup self-raising flour and ½ cup plain flour if necessary)
Preheat oven to 180°C (350°F).
Line a standard loaf tin or oblong cake tin with baking paper.
Place all ingredients into a bowl and beat well.
Pour mixture into cake tin.
Bake for approximately 45 minutes until a skewer inserted into the cake comes out clean.
Remove the cake from oven and allow to cool.
Turn cake onto a wire rack and allow to cool completely before icing.
Carrot Cake Frosting
Mix 25g of low fat margarine with a similar quantity of philadelphia cheese, some lemon juice and icing sugar to taste. Decorate with finely grated lemon rind.
Serving Suggestions for Carrot Cake
Cut into thick slices and serve with a hot mug of tea of coffee.
Cut the same slices in half for smaller appetites or to make the cake go further for unexpected guests.
Moist carrot cake is perfect for an informal post dinner dessert, to indulge with afternoon tea or as a post workout treat.
This cake makes a great "energy bar" snack to carry in a rucksack - simply omit the topping, slice and wrap in foil.
The best carrot cake recipes attract numerous compliments and requests for more so be prepared when offering guests a piece of this mouthwatering dessert. A good tip is to buy several extra loaf tins to make a whole batch of cakes for the freezer too.