Carrot Cake

• 200g Soft Light Brown Sugar
• 100g dark Brown Sugar
• 3 Eggs
• 150ml Sunflower Oil
• 300g Plain Flour
• 1 tsp Bicarbonate of Soda
• 1 tsp Baking Powder
• 2 tsp Ground Cinnamon, plus extra to decorate
• 2 tsp Ground Nutmeg
• 1/2 tsp Fresh Ground Ginger
• 1/2 tsp Salt
• 1/4 tsp Vanilla Extract
• 400g Carrots, grated (blend half to pesto like consistency)
• Zest from one orange
• Juice from the orange
• 100g Shelled Walnuts/ Pecans, chopped, plus extra, chopped and whole, to decorate or raisin
• OR
• 100g white chocolate chunks and
• 100g raisins

1. 2 Put the sugar, eggs, orange juice and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
2. 3 Stir in the grated carrots, orange zest and other ingredients (raising and chocolate or walnuts) with a spoon, then pour the mixture into the prepared cake tin. Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
3. 4 When the cake is cold, spread over the cream cheese icing.
4. 5 Finish with chopped walnuts and a light sprinkling of cinnamon.
5. Cream cheese frosting
6. Ingredients:
7. 300g icing sugar, sifted
8. 50g unsalted butter, at room temperature
9. 125g cream cheese, cold
10. One lemon zest
11. Juice from one lemon
12. Instructions:
13. 1 Beat the icing sugar, lemon juice and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
14. 2 Add the cream cheese and lemon zest in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
15. 3 Continue beating until the frosting is light and fluffy- for at least 5 minutes. Do not overbeat, as it can quickly become runny.

light brown sugar, brown sugar, eggs, sunflower oil, flour, bicarbonate, baking powder, ground cinnamon, ground nutmeg, fresh ground ginger, salt, ubc, carrots, orange, orange, pecans, or, white chocolate, raisins

Taken from www.epicurious.com/recipes/member/views/carrot-cake-51997441 (may not work)