Eggless carrot cake
|200 g||cake flour|
|1 tsp||baking powder|
|1 tsp||bicarbonate of soda|
|1 tsp||ground cinnamon|
|1/2 tsp||ground allspice|
|120 g||castor sugar|
|120 g||light brown sugar|
|225 ml||vegetable oil|
|160 g||carrots — grated|
|250 g||cream cheese — softened|
|50 g||unsalted butter|
|300 g||icing sugar|
|pecan nuts — for sprinkling|
Preheat your oven to 160C.
Grease your loaf pan and line with baking paper.
Add the cake ingredients together and mix well.
Pour the batter into your prepared loaf pan.
Bake for 60 minutes.
Allow the cake to cool in the pan for 10 minutes before moving to a baking rack to cool completely.
For the frosting, beat the cream cheese and butter together for 2 minutes.
Sift your icing sugar in, in 2 additions, mixing well after each addition.
Frost your cake as desired and add a sprinkling of pecans.
Reprinted with permission from Keshree Chundriah, follow on Instagram for more recipes.