Carrot Cake

Try this classic cake for a healthy treat

Prep time

15min

Cooking time

45min

Total time

60min

Serves: 1 cake

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Use two circular tins (23 cm) and butter the bottom and sides.Cover the buttered bottoms of the tins with a circular piece of baking paper, butter the paper then cover it as well as the sides with flour.
Sift together the flour, baking powder, bicarbonate of soda, spices and salt.
Separate 2 of the 4 eggs.
In a large bowl beat together both the oil and the Freesweet. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour then add the boiling water.
In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter.
Divide the cake between the two tins. Bake for 45 minutes or until a skewer inserted at the center of the cake comes out clean. Let the cakes cool before removing them from the tins.
The icing consists of mixing all the ingredients together. Keep the icing in the fridge until you are ready to use it.
Sandwich some icing between the two tiers of cake and then cover the rest with what remains. Put the whole cake in the fridge for 2 hours before serving. The icing fares better if this cake remains in the fridge.

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