- 4 eggs
- 2 cups light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 3 cups grated carrot
- 1 cup Wild About Rapeseed Oil
- 2 cups plain flour
- 2 teaspoons baking soda
- 1 teaspoon of Achill Island Sea Salt
FOR THE ICING
- 2 tablespoons soft margarine
- 6oz icing sugar
- 4oz Philadelphia cheese
Pre-heat oven to moderate 150°C.
Place the sugar, oil and eggs into a bowl and mix well.
Sieve in the dry ingredients and mix.
Add in the grated carrot and mix again.
Divide the mixture into 2 loaf tins.
Place in the pre-heated oven for 50-60 minutes.
Remove from the oven and rest for 10 minutes.
Take out and place on a cooling rack until completely cooled.
FOR THE ICING
Sieve the icing sugar into a bowl. Add the soft margarine and Philadelphia cheese and mix until smooth.Once the carrot cake has cooled completely spread the icing over the top of each loaf to finish.
Serve with some freshly whipped cream as a tasty dessert or on its own with a cup of tea/coffee!
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