Drop the bra.. LET'S EAT!

Recipe from Woman Weekly June 2007

INGREDIENTS:
- 180g sugar (use common sugar)
- 185ml extra light olive oil (available at supermarkets)
- 3 large eggs
- 225g flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda (available at supermarkets)
- 250g carrots, grated
- 50g chopped almonds
- 50g sultanas or raisins, chopped
- 50g cranberries, chopped (available at supermarkets)

CREAM CHEESE FROSTING:
1. 280g cream cheese (available at supermarkets)
2. 3 tbsp icing sugar

PREPARATIONS:
1. Preheat oven at 180C. Meanwhile, place sugar and olive oil in a mixing bowl. Beat with an electric beater until well-mixed, about 3mins. Add eggs one at a time, beating well with each addition.

2. Sift flour, baking powder and bicarbonate of soda together. Gradually beat this dry mixture inot the sugar and egg mixture.

3. Fold carrots, almonds, sultanas and cranberries into the mixture. Do this in batches so that everything is well-folded. Pour batter into 22-cm springform tin.

4. Bake in the oven for 50 mins. test the cake with a skewer inserted into the centre. If it comes out clean, the cake is ready. Allow the cake to cool on a rack.

5. Meanwhile, prepare frosting. Beat cream cheese with an electric mixer until smooth, about 4 to 5 mins. Add icing sugar and beat well.

6. Once the cake is cool about 20 mins, spread the cream cheese frosting over and leave in the fridge to set.

Labels: Let's Eat