Ingredients

* 1 cup plain flour
* 1 tsp bicarbonate of soda
* 1 tsp baking powder
* 2 tsps ground cinnamon
* 2 eggs
* 3 / 4 cup vegetable oil
* 3 / 4 cup caster sugar
* 1 1 / 2 cups coarsely grated carrots
* 1 / 2 cup sultanas
* Extra ground cinnamon and shredded orange rind, to decorate
* Cream cheese frosting:
* 75g cream cheese, at room temperature

* 25g unsalted butter, at room temperature
* 11 / 2 cups icing sugar mixture

1. Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above edge of pan.
2. Sift flour, soda, baking powder and cinnamon into a bowl. Place eggs, oil and caster sugar in a food processor. Process until combined. Add flour mixture to processor,
in two batches. Process briefly between additions. Add grated carrots and sultanas. Process briefly until combined. Pour cake mixture into prepared pan.
3. Cook in a moderate oven (180C) for about 45 minutes, or until cooked when tested. Stand in pan for 10 minutes before turning out onto a wire rack to cool.
4. To make cream cheese frosting, place cheese and butter in food processor. Process until light and fluffy. Add icing sugar mixture, process until smooth.
5. Spread icing over cake. Dust lightly with extra cinnamon. Decorate with shredded orange rind.

Tip: You’ll need two medium carrots for this recipe. Cake can be made up to three days ahead. Or freeze for up to two months. Thaw cake at room temperature.

This recipe was sent in by New Idea reader Mabel Chapman from WA. To take part and win a great weekly prize, check out the latest issue of New Idea – on sale now!

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