Ingredients
Method
FOR THE CAKE
- Preheat oven to 320°F / 160°C and grease and line a 9inch / 23cm square cake pan
- In a large mixing bowl, mix the sugar and oil together.
- Beat in the eggs and add the dry ingredients and mix until combined.
- Mix in the grated carrots and if using add currants, raisins or pecans at this stage.
- Pour out the mixture into the prepared pan. Bake 320°F / 160°C for 35 to 40 minutes or until toothpick or skewer inserted comes out clean. SEE NOTE 1
FOR THE CREAM CHEESE FROSTING
- Combine the butter and cream cheese in a mixing bowl and beat with a hand mixer on high speed until smooth and creamy, about 5 minutes.
- Add the powdered sugar to the creamed butter and cream cheese mixture one cup at a time and beat on low speed between each addition until well incorporated and smooth.
- If you find that the frosting is too soft to be used right away, refrigerate it for about 10 minutes and then beat it again before you use it.
- Keep the frosted cake in the fridge to allow the frosting to set and firm up a bit until ready to serve.
Notes
This is just a guide, so depending on the tin you use and your oven temperature it could take a few minutes longer or faster. If you find that the top of the cake is browning too fast before it has been baked, then just cover it loosely with foil, ensuring that it is not touching the batter.