Carrot Cake

Over easter my 3 year old daughter came up with the idea to make a carrot cake to leave out for the Easter bunny, so I jumped into a search to find a great carrot cake.  I discovered this great dairy free recipe in my Women's Weekly 'Easy Cupcakes by colours' book.  I iced the carrot cake with a lemon buttercream, instead of the traditional cream cheese icing.

What you need…

• 1 cup of Vegetable oil
• 1 1/3 cups of packed light brown sugar
• 3 Eggs
• 3 cups of grated carrot
• 1 cup chopped up walnuts
• 2 1/2 cups of self raising flour
• 1/2 a teaspoon of bi-carb soda
• 2 teaspoons of mixed spice

How you do it…

• Beat the oil, sugar, and eggs together in your mix master or with an electric beater until thick.
• Stir in the carrots and walnuts then the self raising flour, bi-carb soda and mixed spice. 
• you can either place 1/4 cup of the mixture into muffin cases or in a loaf tin
• Bake on 180 degrees, my loaf cake took 50 mins.
• let cool and make your choice of frosting.
  
   

Happy Baking