Carrot Cake

This morning my Miss 4 saw Timmy from Timmy Time baking a carrot cake.

So of course she wanted to bake one, too.
I hate to bake, but she is very persuasive, so I went to my go-to recipe website, Taste.com.au and found this recipe. By some miracle I had every ingredient needed (but only 1/2 the amount of cream cheese for the icing).

So, we baked it.


She looks so cute in the apron I made for her



The best thing about baking...licking the bowl!

And it fell to bits when I tried to get it out of the tin. Next time I won't skip the baking paper lining!!

It still tasted amazing!

From Taste.com.au
Ours did not look this good
(as you will see below)

Serves 12

Get This -

Olive oil, to grease

2 (about 300g) carrots

1 cup (150g) self-raising flour

1/2 cup (75g) plain flour

1 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/2 cup (80g) brown sugar

3/4 cup (185ml) oil

1/2 cup (125ml) golden syrup

3 eggs

1 tsp vanilla essence

Icing

250g spreadable cream cheese

1/2 cup (80g) icing sugar

1/2 tsp vanilla essence

Do This -

1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.

This is our cake.
The icing is green because she likes green.
And it's not her birthday, but really, what is a cake without candles?