Carrot cake sheet cake
Ingredients
For the sponge
440g carrots grated
310g plain flour
2 tsp cinnamon
1/2 tsp mixed spice
1 tsp salt
1 tsp baking powder
1/2 tsp bi carb
210g brown sugar
90g caster sugar
3 large eggs
240ml veg oil
100g raisins
225g drained pineapple
For the buttercream
113g butter unsalted and softened
170g cream cheese
1/2 tsp vanilla extract
120g pure icing sugar sifted
1/2 lemon zested
Method:
Pre heat oven to 170 and grease and line your tray.
Peel and grate 450g carrots into a bowl and set aside.
In a bowl combine the flour, spices, baking powder, bicarb, salt, whisk and set aside.
In a mixing bowl add the eggs, sugar and vanilla and mix until just incorporated.
Then slowly add your veg oil whilst mixing on low.
Slowly incorporate your flour mixture into the wet in thirds. Do not over mix the batter.
Pour into your sheet cake
Once all flour is in add raisins, carrots and pineapple and mix until just combined.
Pour mix into your baking tray.
Bake for 15 minutes or until the skewer inserted comes out clean.
Once cooked remove from the oven and set aside.
Begin making your icing.
whisk softened butter, vanilla and cream cheese together until smooth.
Add your icing sugar and lemon zest and whisk on low.
The icing is ready when the mixture is smooth with no lumps.
