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
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
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!