Thank you to my friend Julia for this simple, moist, yummy, carrot cake.
3/4 cup olive oil
1/2 cup apple sauce (or stewed apples)
1 and 1/2 cups white sugar
2 packed cups of plain flour
1 tsp baking powder
2 tsp baking soda
2 tbsp cinnamon
3 cups carrots
3/4 packet soft cheese
2 sachets vanilla sugar
Line cake tin with greaseproof paper, I use an oblong tin measuring 21cm x 18cm.
Heat the oven to 175c.
In a large bowl whisk together the olive oil, eggs, apple sauce and sugar.
In a smaller bowl combine the remaining dry ingredients except for the carrots.
Add the dry ingredients to the wet and fold together until combined. Then fold in the carrots.
Pour into the lined tin.
Bake in the centre of the hot oven for about 1 hour, until a skewer comes out clean when inserted into the cake.
Allow to cool completely before removing from the tin as it is a soft cake.
For the icing combine the soft cheese and vanilla sugar and spread over the cake. Sprinkle with grated lemon or orange rind to decorate.