Carrot cup cake recipe (26.03.15)

4 eggs
1 ¾ cup brown sugar
1 cup oil
2 cups cake flour
2 tsp bicarbonate of soda
2 tsp cinnamon
1 tsp salt
4 cups grated carrots
100g pecan nuts

Combine eggs and sugar in a large mixing bowl and beat until very light and creamy. Beat in oil. Sift flour, bicarbonate of soda, cinnamon and salt together and stir into mixture. Lastly stir in carrots and nuts. Pour mixture into a greased and lined deep 23×30 cm oven pan and bake at 180% C for 40 to 50 min or until a skewer inserted comes out clean. Cool in pan 15 min before removing to a cooling rack to cool completely. Ice with cream cheese icing and decorate with pecan nuts if desired.

Cream Cheese Icing:

125g thick cream cheese
80g butter, softened
1tsp vanilla essence
2 cups icing sugar

Combine cream cheese and butter in a mixing bowl and beat well. Add vanilla essence and gradually beat in icing sugar until mixture is thick and fluffy. Decorate with pecan nuts.

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