Moist Chocolate Carrot (25.09.07)

Moist Chocolate Carrot (25.09.07)

185g Butter
2 Tbsp grated orange rind
¾ cup castor sugar
2 Eggs
1 Tbsp golden syrup
1 ½ cups coarsely grated carrot
1 ½ cups self raising flour
½ Tsp bicarbonate of soda
¼ cup cocoa
¾ cup milk
Cream cheese frosting
125g cream cheese
60g butter
1 Tsp grated orange rind
3 cups icing sugar
2 tsp hot water.

Method:
Grease a 20cm baba cake pan. Cream butter, ring and sugar with an electric mixer until combined. Beat in eggs & golden syrup. Add carrots, sifted flour, bicarb, cocoa 7 milk & mix. Pour mixture in pan & bake for about 50min or until firm. Stand 5min before turning onto a wire rack to cool.
Method for cream cheese frosting:
Beat cream cheese, butter & orange rind until light & fluffy, gradually beat in sifted icing sugar & water, beat until combined. This cake can be frozen for 2 months without frosting.

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