Moist Carrot Cake

Original Recipe from Richard Goh (October 2010).

For 9 inch square tin, paper lined.

Preheat oven at 180C

Part 1 – WET Ingredients

In big mixing bowl, beat well –

175 ml                   Sunflower or Veg Oil

175g                      Light Muscovado Sugar

3 nos.                    Eggs, beaten

Part 2 – Add to WET

175 g                       Grated Carrot

85g                         Sultanas

55g                         Walnuts (optional)

1no.                       Grated Orange Rind

Part 3 – Add to (1) + (2) until just blended, DO NOT over beat

175g                       Self Raising Flour

1 tsp.                     Bicarbonate of Soda

1 tsp.                     Cinnamon Powder

½ tsp.                    Grated nutmeg

Baked in preheat oven, 40 – 45 minutes.

Leave to cool in tin 5 minutes, then overturn onto wire rack for cooling

Frosting

Beat until smooth and spread over cake

200g                       Cream Cheese

100g                       Icing Sugar

2 tsp.                     Orange Juice

Served in squares with strips of orange zest cream cheese frosting.

We use juice pulp for this carrot cake!