Carrot Cake

Carrot Cake


4 eggs
2 cups light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
3 cups grated carrot
1 cup Donegal Rapeseed Oil
2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt

For the Icing

2 tablespoons soft margarine
6oz icing sugar
4oz Philadelphia cheese


Pre heat oven to moderate 150°C.
Place the sugar, oil and eggs into a bowl and mix well. Sieve in the dry ingredients and mix. Add in the grated carrot and mix again.
Divide the mixture into 2 loaf tins. Place in the pre heated oven for 50-60 minutes. Remove from the oven and rest for 10 minutes. Take out and place on a cooling rack until completely cooled.
For the Icing: Sieve the icing sugar into a bowl. Add the soft margarine and Philadelphia cheese and mix until smooth.Once the carrot cake has cooled completely spread the icing over the top of each loaf to finish.
To Serve: Serve with some freshly whipped cream as a tasty dessert or on its own with a cup of tea/coffee.

 Enjoy !

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