Carrot Cake

My sister introduced us to this British favourite - Carrot Cake; and we were hooked. I had to make it today. With just 1 carrot at home, I added some grated apples to make up for the weight. This recipe is adapted from the S&SB challenge. I am not frosting the cake today, but have the recipe in.

Carrot Cake (with Cream Cheese Frosting)

Ingredients
100g all purpose flour
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp mixed spice
1 egg
75 ml sunflower oil
100g soft brown sugar (I used Demerara)
100g grated carrots
50g grated apples
40g almonds, chopped

Cream Cheese Icing
40g cream cheese
40g softened butter
60g icing sugar
¼ tsp vanilla extract

Method
I used a small ring mould (7" in diameter) sprayed with olive oil.
Preheat the oven to 150°C.
Sift all the dry ingredients into a bowl and leave aside.
Beat the egg in a large bowl, now add the oil, brown sugar, grated carrots, apples and chopped nuts.
Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon.
Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.
When completely cold, top it with frosting and decorate with colourful sprinkles or nuts.

For the frosting - Whip butter and cream cheese. Mix in the icing sugar and essence. Mix well and use to top the cake.