Alive and Cooking

Carrot Cake

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  • 6 carrots, peeled and grated 
  • 300 g self-raising flour
  • 250 g unsalted butter, cubed 
  • 200 g brown sugar 
  • 2 eggs
  • 1/2 tsp ground cinnamon 
  • 150 ml full cream milk 
  • 1 cup icing sugar 
  • Malt vinegar 
  • 1 tsp vanilla paste

Preheat oven to 180 degrees. 

in a blender, mix together the butter, brown sugar and vanilla until light and fluffy. Once blended, sprinkle in the cinnamon, crack in the eggs one at a time and continue mixing. Pour in 60 ml milk and mix again, then add the carrot, flour and remaining milk. Mix one last time, spoon into a baking tin and cook for 25 - 30 mins.

In a bowl, mix together the icing sugar and enough vinegar until it reaches a smooth consistency. Let the cake cool, then drizzle with icing and serve. 

Serves 6

Carrot Cake