Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 1 people
Difficulty level: 2 out of 4
10 Ingredients
Cream cheese frosting
- 25grams sultanas
- 100grams full-fat cream cheese
- 1/2teaspoons vanilla extract
- 75grams icing sugar
- 1/2 cup sunflower oil
- 125grams light muscovado sugar
- 2 eggs
- 125grams self-raising flour
- 1teaspoons ground mixed spice
- 125grams carrots, coarsely grated
Nutrition per serving
11600kJ / 2770Cal
11600 Kilojoules or 2770 Calories
133% of daily energy intake*
Protein
31.7grams
Fat
154grams
Carbs
312grams
Sugars
219grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Oil an 18 cm square cake tin and line with greaseproof paper. Oil the paper.
Step 2 of 4
Whisk together the oil and muscovado sugar to combine, then whisk in the eggs. Sift the flour and mixed spice into the bowl and stir in. Add the carrots and sultanas, and mix well. Pour the mixture into the tin and level the top. Place on the lower rack of the halogen oven.
Step 3 of 4
Set the temperature to 175°C and cook for about 30 minutes until just firm to the touch. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.
Step 4 of 4
Beat together the cream cheese, vanilla and icing sugar to make the frosting. Spread over the cooled cake with a palette knife. Serve cut into squares.
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