Difficulty Level: medium

Cook Time: 40-50 minutes

Special Notes: Perhaps the best carrot cake you will ever try

To Grate               Baking Soda                  Cinnamon                       Uniform                    Icing

Cake tin/mould                    Spatula                   Scale                  Whisk                  Measuring cups                   Spoons                   Grater                      Bowls

Ingredients	Quarter size	Normal size	Large size
Eggs	1	4	6
Sugar	½ cup	2 cups	3 cups
Vegetable Oil	¼ cup	1 cup	1.5-2 cups
Flour	½ cup	2 cups	3 cups
Baking powder	¼ Teaspoon	1 teaspoon	1.5 teaspoons
Cinnamon	¼ Teaspoon	1 teaspoon	1.5 teaspoons
Carrots	1	2.5 cups	3.5 cups
Salt	Pinch	Pinch	Pinch
ICING – TOPPING
Icing sugar	1.5 tbsp	¼ cup	½ cup
Butter	1 tbsp	1.5 tbsp	2 cups
Philadelfia cream cheese	2-2.5 tbsp	¼ cup	½ cup
Milk	1 tsp	1 tbsp	2 tbsp
Vanilla drops	¼ tsp	1 tsp	2 tsp

 

1. Grate carrots and set aside
2. Measure out and prepare all other ingredients
3. Mix eggs and sugar until completely mixed
4. Add vegetable oil and mix
5. Mix the flour, baking soda, salt and cinnamon together and then add to the mixture. Mix until mixture is uniform.
6. Add carrots and continue to mix (not too much)
7. Place in over 160º for around 40 minutes. Check if cooked through with a knife or skewer. Remove or continue to bake accordingly.
8. Prepare icing. In a separate bowl mix all the ingredients (at room temperature) with a whisk until desired texture is acquired. If required, add more milk or cream cheese accordingly.
9. Place icing on top of cake after it has cooled (if not, it will melt).