Ingredients:
- 250ml sunflower oil
- 225g light brown sugar
- 3 large eggs
- 225g self raising flour
- 1/2 tsp of ground nutmeg and cinnamon
- 250g carrots, coarsely grated
For the icing
- 50g unsalted butter, softened
- 225g cream cheese
- 50g icing sugar
- Carrots made out of fondant (you can buy these or make them like I did)
Preheat the oven to 180C/160F/gas mark 4.
Whisk together the sunflower oil and light brown sugar together until well combined, add in the eggs and mix. Fold in the self raising flour and spices. Add in the carrots. Line two 20cm cake tins with baking paper and divide the mixture equally between the two. Bake for 35-40 minutes.
To make the icing, mix the butter, cream cheese and, icing sugar until well combined. When the cake is cooled, put on the icing and fondant carrots. ENJOY!
Boom Bakes 