Vegetables are a must in a diet, I suggest Carrot Cake!

The popularity of carrot cake was thankfully revived in the UK due to the rationing of imported goods by the government during the Second World War, and boy am I happy that it was, I love carrot cakes! Obviously, I'm not the only person who feels this way. Carrot cake is immensely popular worldwide and according to a survey done by Radio Times two years ago it was the most popular cake in the United Kingdom.

Carrot cake recipes are different from baker to baker some might add raisins, pineapple, or coconuts to the batter in order to give it a sweeter taste. Also, many bakers, including Family cakes, will add nuts to the mixture. Carrot cakes are simple make and like a said there are many different recipes. Here is just one that we like to use  

Ingredients:

• 175g light muscovado sugar  
• 175ml cooking oil
•  3 large eggs , lightly beaten
• 140g grated carrots (about 3 medium
• 100g raisins
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
•  ½ tsp grated nutmeg

Cream cheese icing:

• 115g cream cheese
• 115g  butter
• 275g icing sugar
• 1 tsp of vanilla extract

First we need to lightly mix the sugar, eggs and oil in a large bowl. Once these are mixed together add the carrots and raisins (raisins are optional) and continue to mix. When the sugar, eggs, and raisins are mixed evenly, add and mix the flower bicarbonate of soda and spices into the batter for about three min. Pour the batter 18cm square cake pan and cook in the oven for 40 minutes at a temperature of 180 C.  After the cake is cooking mix the ingredients for the cream cheese icing together then spread it evenly on the cake. Aswell as the frosting,  we also like to sprinkle some cruched busicuts on top of the cake. Once both these are done then the cake is ready for your enjoyment.