Carrot Cake

This is the first "proper" baking I have ever done. I love this recipe and so does my husband. It was the first dessert I had ever made him. This carrot cake is moist and heavy, and the icicng is tasty too!

Ingredients

330g grated carrots
1 cup self-raising flour
½ cup plain flour
1 teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
½ cup brown sugar
¾ cup oil
½ cup golden syrup
3 eggs
1 tablespoon vanilla essence
1 teaspoon mixed spice

Icing
250g light cream cheese
2 tablespoons marsala
Orange zest and juice
½ cup icing sugar
1 teaspoon vanilla essence

Method

Preheat oven to 170°C.
Peel and grate the carrots, and set aside.
Put the brown sugar, oil, golden syrup, eggs and vanilla into a mixer. Mix until combined.
Sift the flours, bicarbonate of soda and cinnamon into a large bowl. Add to mixer and add mixed spice. Gently mix until just combined. Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
Meanwhile, make the icing.
Spread the icing over the cake once cake is cooled.

Method for Icing

Place the cream cheese, icing sugar and vanilla in a bowl. Mix using an electric beater.
Add in marsala, zest and some orange juice. Mix until well combined. Place in fridge.