Carrot Cake

This Carrot Cake recipe is so damn good I’d be so very bold as to serve it up to the Fabuliciouz ladies of the CWA! Epic call, I know!

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Start by combining 3/4 cup caster sugar, 1/2 cup oil (I use Peanut oil but vege oil is fine too), 1/2 teaspoon of vanilla paste & 2 eggs. Mix all that really well before adding in 1 cup of self raising flour, 1/4 teaspoon of baking powder, 1 teaspoon of cinnamon & 2 grated carrots. Stir it all together to form a nice batter before dividing out into a prepared patty pan tray.

Bake the cupcakes at 180c for 20 minutes.

When the cakes are completely cooled, whack together a quick frosting by mixing up 1 cup of icing sugar with 1 tablespoon of cream cheese. Then either use a piping bag to pretty it up or just bung a dollop on top to decorate.

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