Name: Carrot cakes with cream cheese frosting
Cook time: 20 min
Total time: 20 min
Ingredients: 1/3 cup (80ml) vegetable oil; 1/3 cup (75g) caster sugar; 1 egg; 2 (240g) carrots, coarsely grated; 1/4 cup (30g) finely chopped walnuts; 3/4 cup (110g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon mixed spice; walnuts, halved, to decorate (optional); Cream cheese frosting; 20 gram butter, softened; 60 gram cream cheese, softened; 3/4 cup (120g) icing sugar

Ingredients

1/3 cup (80ml) vegetable oil

1/3 cup (75g) caster sugar

1 egg

2 (240g) carrots, coarsely grated

1/4 cup (30g) finely chopped walnuts

3/4 cup (110g) self-raising flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon mixed spice

walnuts, halved, to decorate (optional)

Cream cheese frosting

20 gram butter, softened

60 gram cream cheese, softened

3/4 cup (120g) icing sugar

Method

1.Preheat oven to 180°C. Grease 8 holes of a 12-hole oval friand pan.

2.Beat oil, sugar and egg in a small bowl with electric mixer until thick and pale. Transfer mixture to a large bowl and stir in carrot, nuts and sifted dry ingredients. Spoon mixture into pan holes; bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

3.To make cream cheese frosting, beat butter and cream cheese in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

4.Spread cold cakes with cream cheese frosting. Serve topped with halved walnuts, if you like.

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