Spiced Carrot Cake & Cinnamon Frosting

This cake is a beautiful blend of carrots and spices. Enjoy it with a sprinkle of icing sugar or top with an orange cinnamon buttercream.

What you need:

120g ground sugar

60g brown sugar

280 g plain flour

1 ½ tsp baking powder

1 tsp cinnamon powder

1 tsp cardamom powder

½ tsp orange zest

½ tsp salt

115g butter, melted

120 ml milk

1 tsp vanilla extract

230g finely grated carrots

150g chopped walnuts and raisins

Putting it all together:

Pre – heat oven to 190 C. Prepare a round tin with butter paper.

Combine sugars, flour, baking powder, cinnamon, cardamom and salt. Mix well.

Add the butter, orange zest, milk and vanilla. Mix well

Fold in the grated carrots and chopped walnuts and raisins.

Pour the mixture into the tin.

Bake for 50 mins. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 mins.

Leave it to cool for at least 30 mins before removing from the tin.

Frost and decorate as you like.

ZESTY CINNAMON FROSTING

What you need:

· 50 g butter, softened at room temperature

· 80 g icing sugar

· 100 g cream cheese

· ½ tsp cinnamon powder

· 1 tsp orange zest

· 1 tbsp orange juice

Putting it all together:

1. Beat the icing sugar and soft butter together. Add the cream cheese and beat further.

2. Add in the zest and cinnamon to taste and combine.

3. This can be stored in the fridge for a week.