Carrot cake
140g vegetable oil
205g Sugar
75g egg
3g cinnamon
180g plain flour
3g salt
2g baking powder
4g bicarbonate soda
240g grated carrot
(1) Using an electric food mixer, whisk together vegetable oil, sugar and egg on maximum speed for 10 minutes until full emulsified (should appear pale and thick)
(2) Mix together all dry ingredients and pass through a sieve
(3) Slowly incorporate the dry ingredients into the egg, oil, sugar mixture
(4) Fold carrot into the cake mixture
(5) Place into a tray lined with baking paper and bake at 160 oC for 15-20 minutes
Cream cheese frosting
170g cream cheese
225g icing sugar
1 vanilla pod (seeds only)
115g butter (small dice)
(1) Place all ingredients into a mixer and beat until smooth