Cinnamon Carrot Cake

• 200 grams sugar
• 140 grams soft butter
• 250 grams grated carrot
• 2 eggs
• 200 grams self raising flour
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 140 grams sultanas or black raisin
• 50 grams chopped hazelnut
• 175 grams icing sugar
• 3 tsp cinnamon powder
• 75 grams soften butter

1. grease and line loaf tin with baking parchment
2. mix soften butter with sugar then add carrot and sultanas and eggs mix well
3. add flour with cinnamon powder and baking powder with hazelnut mix well
4. pour ready batter to tin and bake 180 C for 50 to 55 minutes or untill skewers comes out clean
5. allow to cool in tin for 15 minute then remove cool on rake
6. FOR ICING
7. beat butter till really soft the add icing sugar and cinammon powder beat till thick and cream
8. once cake is completely cool top icing and use a fork run alobg the icing gently then add extra dash of cinnamon powder
9. chilled for 5 minute then slice and serve

sugar, butter, carrot, eggs, flour, cinnamon powder, baking powder, sultanas, hazelnut, icing sugar, cinnamon powder, butter

Taken from cookpad.com/us/recipes/345832-cinnamon-carrot-cake (may not work)