Cake Ingredients
250ml Vegetable Oil
4 Eggs
220g Light Brown Sugar
140g Peeled and Grated Carrot
225g Self Raising Flour
1 tsp Bicarbonate of Soda
1tsp Ground Ginger
2tsp Ground Cinnamon
50g Malt Extract
50g Nuttimalt TFC
Cream Cheese Frosting
55g Unsalted Butter (softened)
135g Full Fat Cream Cheese
330g Icing Sugar
10g Malt Extract
Pre-heat oven to 180oC and grease and line two 23cm cake tins. Beat together the oil, eggs, sugar and grated carrot. Sift in the flour, bicarbonate of soda, spices, malt extract and Nuttimalt, then fold until fully combined. Divide the mixture between the two tins and bake for about 20-25 minutes until a skewer comes out clean. Leave to cool in the tin slightly and then tip out onto a wire rack. Cool completely before icing.
For the frosting: Whisk together the icing sugar, malt extract and butter (add the icing sugar in small batches so you don’t end up with an icing sugar dust cloud!). Then whip in the cream cheese until light and fluffy. Use a third of the mix to
