Name: Oats carrot cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g butter soft; 210.00 g castor sugar; 3.00 eggs extra-large; 100.00 g flour cake; salt pinch; 7.00 ml cinnamon ground; 5.00 ml Baking powder; 2.00 ml Bicarbonate of soda; 100.00 g oats; 250.00 ml carrots grated; 125.00 ml butter soft; 500.00 g icing sugar; 5.00 ml vanilla essence; 250.00 g cream cheese or smooth cottage cheese

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Ingredients (14)

CAKE

250.00 g	butter — soft
210.00 g	castor sugar
3.00	eggs — extra-large
100.00 g	flour — cake
	salt — pinch
7.00 ml	cinnamon — ground
5.00 ml	Baking powder
2.00 ml	Bicarbonate of soda
100.00 g	oats
250.00 ml	carrots — grated

ICING

125.00 ml	butter — soft
500.00 g	icing sugar
5.00 ml	vanilla — essence
250.00 g	cream cheese — or smooth cottage cheese

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Method:

Preheat the oven to 160 ºC (325 ºF). Grease a 20 cm cake tin with margarine or butter. Cream the butter and castor sugar together until light and creamy. Add the eggs one at a time and beat well. Sift the dry ingredients together and add the oats. Add the egg mixture and mix well. Add the grated carrots and mix. Turn into the prepared tin and bake for 30 – 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Turn the cake on to a wire rack and cool.
Cream the butter and slowly sift in the icing sugar, beating well. Add the vanilla essence and stir in the cream cheese. (Do not overblend or the icing will become watery.) Makes 1 medium-sized cake.