The Perfect Carrot Cake

Everyone loves a good carrot cake. It's one of those treats that you can kid yourself its healthy and can be counted as one of your five a day. Of course, you can use low-fat cheese or leave the cake unfrosted. It will still be delicious, personally I like it with out.

INGREDIENTS
For the cake
350g carrots
60g pecans
110g self-raising flour
110g plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
240ml vegetable oil
170g soft brown sugar
4 eggs
2 tablespoons golden syrup

The topping (optional)
200g cream cheese
60g softened unsalted butter
60g sifted icing sugar
1 teaspoon vanilla essence

METHOD
1) Start off by grating 350g carrots and chopping 60g pecans. Put to one side.

2) Sieve together 110g self-raising flour and 110g plain wholemeal flour with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg and 1 teaspoon bicarbonate of soda. Tip the bran bits left in the sieve into the mixture.

3) Whisk together 240ml vegetable oil, 170g soft brown sugar, 4 eggs and 2 tablespoons golden syrup.

4) Add this to the dry ingredients and mix until it’s nice and smooth. Stir in the carrots and pecans.

5) Tip the mixture into a greased lined 9" round tin and cook at 160°C for an hour, or until cooked.

6) For the topping, mix 200g cream cheese, 60g softened unsalted butter, 60g sifted icing sugar and 1 teaspoon vanilla essence, until smooth. Allow the cake to cool and then add the topping. It will keep for a few days in an airtight container.

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