What you need:

300 gr. sugar

200 m”l vegetable oil

4 eggs

350 gram shredded carrots

225 grams flour

1.5-2 tsp cinnamon

optional- 1 tsp all spice

Mix sugar, oil and eggs well in a bowl. Beat for 2 minutes. Add carrots. I like the carrots shredded so you can see and feel it in the cake,  but you can finely grind them as well.

Shift the dry ingredients in a separate bowl and add it in batches into the carrot mixture.

Put the mixture in a round 23 cm pan or a big wide loaf pan.

Place in a 350F/180C preheated oven for about 35 minutes- until brown and dry inside.

I love the cake as is but this week my kids wanted cream cheese frosting on it so I mixed:

225 grams cream cheese

200 grams powdered sugar

2 tsp vanilla essence

a bit of lemon rind and lemon juice (about 2 tsp)

and placed half of the icing inside and half above, well after I cut a big piece for my husband who is dairy allergic…

Enjoy and let me hear from you!