Jill's Carrot Cake Recipe

It's been Jill's Hubbys birthday this week, so it was the perfect excuse to bake her all in one Carrot Cake, that's been legendary since 1986, and she has never found another recipe to surpass it!

Carrot Cake
Ingredients:

250g whole meal self raising flour
175g dark brown sugar
175g soft brown sugar
3 Large eggs
175ml sunflower oil
55ml soured cream or yogurt
2 teaspoons vanilla essence
1 teaspoon freshly grated nutmeg
2 level teaspoons cinnamon
1 level teaspoon mixed spice
1 teaspoon bicarbonate of soda
Pinch of salt
300g grated carrots
75g desiccated coconut

Topping and Filling

85g full fat soft cheese
85g unsalted butter
175g sifted icing sugar
1 teaspoon vanilla essence

Method
Preheat oven gas 2, 150c or Fan 130
Grease and line 2 x 9 inch round tins - not loose bottomed!

Step 1. Put all of the ingredients in a large bowl - fold in gently - do not beat.

Step 2. Pour into the tins dividing evenly and bake for approximately 45 mins  or until a skewer comes out clean

Step 3. Make the icing

Step 4 .  When cooled ice and decorate as you wish - I use nuts but it's your choice

Step 5 .  Lasts about a week in a fridge tho I cut mine up into portions if any left over and freeze to be enjoyed later - Enjoy