Carrot cake

Sweetly spiced and smothered with cream cheese frosting. We're not surprised this has been an afternoon favourite for years.

• Olive oil, to grease
• 1/2 cup (80g) brown sugar
• 3/4 cup (185ml) olive oil
• 1/2 cup (125ml) golden syrup
• 3 eggs
• 1 teaspoon vanilla essence
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 2 (about 300g) carrots, peeled and grated

Icing

• 1/2 cup (80g) icing sugar
• 1/2 teaspoon vanilla essence
• 250g spreadable cream cheese

Energy 1586kJ	Fat saturated 7.00g
Fat Total 22.00g	Carbohydrate sugars 26.00g
Carbohydrate Total 40.00g	Dietary Fibre 2.00g
Protein 6.00g	Cholesterol 73.00mg
Sodium 372.85mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 170C or 150C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.

2. Step 2

   Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

3. Step 3

   Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

4. Step 4

   Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

5. Step 5

   Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

6. Step 6

   To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

7. Step 7

   Spread the icing over the cake.

Store the cake in an airtight container for up to 3 days. You can freeze the un-iced cake wrapped in plastic wrap then in foil for up to 1 month. Thaw on the kitchen bench.