Carrot Cake

(A) 

4 eggs

200g Brown sugar

10g Vanilla Essence

(B)

Pinch Salt 

260g Self Raising Flour

2g Cinnamon powder

1/2 tsp Baking powder if using plain flour

1/4 tsp Baking soda

(C) 

260g Carrot Shredded

80g Walnut

190g coconut oil or any cooking oil 

 

Method

1.  Whisk (A) to light and fluffy at high speed about 10 min.

2.   Add (B) slowly into (A) 

3.   Fold in (C)

4. Pour into tray or cups. Bake at 180 for 30 to 35 mins

Cream Cheese Topping 

(A)

250g cream cheese

100g Icing sugar

(B)

40g Butter (soften)

2 tsp Lemon Juice

Method

1.  Cream cheese till soft and smooth, add sugar mix well.

2. Add butter and flavour.

3. Spread on cake.