A FABULOUS CARROT CAKE whipped out of the kitchen in a jiffy and with a minimum of fuss. Frosting is entirely optional. But we loved it extra thick!
For the cake you’ll need:
3 1/2 cups self-raising flour, sifted
3 cups shredded carrots
4 large eggs
1 1/2 cups canola oil
1 1/2 cups white granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla essence
Whisk sugar, eggs and vanilla essence together until frothy and then gradually mix in the canola oil.
Next, fold the flour into the mixture. Do not over mix.
Transfer the batter into a 11 x 8 greased baking pan and bake it in the pre-heated 350 degrees fahrenheit (176 degrees celcius) oven for 35 -40 mins.
Make sure to turn the cake around half way through the baking process so that it cooks evenly all around.
For the Frosting you’ll need:
250 grams soft butter
1 cup confectioners sugar
1 teaspoon vanilla essence
1/2 cup of milk
Using an electric mixer, blend the sugar and butter together until light and creamy.
Add in the vanilla essence and then gradually add in the milk. Continue mixing for 10 minutes until everything is well combined and fluffy.
If you prefer your frosting a little less thick and fluffy, you can add in more milk.