CARROT CAKE WITH EGGS

Ingredients:

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
A pinch of cinnamon powder
A pinch of nutmeg powder
A pinch of salt
¾ cup castor sugar
¾ cup packed brown sugar
3 eggs
¾ cup vegetable oil
1 tsp vanilla essence
2 cups grated carrots
½ cup chopped pineapple (optional)
½ cup chopped cashew nuts or almonds
¼ cup sultanas


FOR ICING: If needed.
1 pkg cream cheese 250 grms
¼ cup butter softened
½ tsp vanilla 1 cup sugar

Method:

Grease and flour a 13x 9 inch cake pan.
Preheat the oven 180 degrees C for 10 minutes.

In a large bowl, sift the flour, baking powder, baking soda,
cinnamon powder, salt and nutmeg.

In a separate bowl, beat the eggs with the oil, vanilla essence,
Add in the castor sugar and brown sugar, until smooth.
Now add in the sifted flour and stir until well moistened.
Stir in the carrots, nuts, sultanas and pineapple if using.

Pour the mixture in the prepared pan.
Bake in centre of the oven for about 40 minutes or till
the cake is done. OR a cake tester inserted in the centre
comes out clean. Let it cool in pan on a rack for about 15 minutes.
Remove the cake from the pan, let it cool completely.

ICING:
In a bowl beat the cream cheese with butter until smooth.
Beat in icing sugar, one third at a time, until smooth.
Add in the vanilla essence.
Spread over the top of the cake.