MY CARROT CAKE

                                        CARROT CAKE RECEPE

INGREDIENTS                                                          ICING                                                


300ml vegetable oil                                               125g butter, softened room temp.
400g (14oz) caster sugar                                        1(200g) tub of cream cheese , softened room temp.
2 teaspoons vanilla extract                                     450g icing sugar
250g plain flour                                                       1 teaspoons vanilla extract
2 teaspoons bicarbonate of soda                              125g chopped pecans
2 teaspoons baking powder
half teaspoons  salt
2 ground cinnamon



METHOD

1. preheat the oven to 180 degreesC  GAS MARK 4 . Grease and flour a
23x33cm baking tin
2 . In a large bowl , beat together the eggs ,oil , caster sugar and 2 teaspoons
of vanilla extract . Mix in flour, bicarbonate of soda , baking powder , salt and cinnamon .
Stir in carrots and fold in pecans . Pour into the prepared tin .
3. bake in the preheated oven for 40 to 50 minutes or until a toothpick
inserted into the centre of the cake comes out clean.
Let cool in pan for 10 to 20 minutes .
4. To make topping , in a medium bowl , combine the butter , cream cheese , icing sugar and 1 teaspoon of vanilla . Beat until mixture is smooth and creamy . Stir in schooped pecans . Spread over the top of cake when it has cooled down