Name: Carrot cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 3.00 eggs extra-large; 250.00 ml sugar; 190.00 ml oil; 565.00 ml flour cake; 7.00 ml Bicarbonate of soda; 7.00 ml Baking powder; 2.00 ml salt; 5.00 ml cinnamon ground; 250.00 g carrots grated; 60.00 g butter; 250.00 g icing sugar sifted; 50.00 ml cottage cheese smooth

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Ingredients (12)

3.00	eggs — extra-large
250.00 ml	sugar
190.00 ml	oil
565.00 ml	flour — cake
7.00 ml	Bicarbonate of soda
7.00 ml	Baking powder
2.00 ml	salt
5.00 ml	cinnamon — ground
250.00 g	carrots — grated

ICING

60.00 g	butter
250.00 g	icing sugar — sifted
50.00 ml	cottage cheese — smooth

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Method:

Preheat the oven to 180 ºC (350 ºF) . Spray a 24 cm ring cake tin with non-stick spray.
Beat the eggs until light. Add small quantities of the sugar while beating continuously. Add the oil and beat well.
Sift together the cake flour, bicarbonate of soda, baking powder, salt and cinnamon and fold into the mixture.
Add the carrots and fold in lightly. Turn into the prepared tin and bake for one hour or until done. The cake is done when a testing skewer inserted into the centre comes out clean. Cool slightly and turn out onto a wire rack to cool completely.
To make the icing, cream the butter until pale and fluffy. Add small quantities of the icing sugar while beating continuously. Add the cottage cheese and mix. Cover the cake with the mixture.
Makes one medium-sized cake.