What you need:
300 gr. sugar
200 m”l vegetable oil
350 gram shredded carrots
225 grams flour
1.5-2 tsp cinnamon
optional- 1 tsp all spice
Mix sugar, oil and eggs well in a bowl. Beat for 2 minutes. Add carrots. I like the carrots shredded so you can see and feel it in the cake, but you can finely grind them as well.
Shift the dry ingredients in a separate bowl and add it in batches into the carrot mixture.
Put the mixture in a round 23 cm pan or a big wide loaf pan.
Place in a 350F/180C preheated oven for about 35 minutes- until brown and dry inside.
I love the cake as is but this week my kids wanted cream cheese frosting on it so I mixed:
225 grams cream cheese
200 grams powdered sugar
2 tsp vanilla essence
a bit of lemon rind and lemon juice (about 2 tsp)
and placed half of the icing inside and half above, well after I cut a big piece for my husband who is dairy allergic…
Enjoy and let me hear from you!