A quick and easy carrot cake topped with cream cheese icing.
Preheat the oven to 180'C.
Line a cake tin with baking parchment.
Mix all of the dry ingredients together in a bowl. Peel and grate the carrots. Beat together the sugar, oil, eggs and golden syrup until smooth. Fold the grated carrots through this second mixture and then fold in the dry ingredients. Combine well and then pour the mixture into the cake tin. Bake in the oven for 30 minutes, checking the centre of the cake with a skewer. Cook for a further 5-10 minutes if the skewer does not come out clean.
Allow to cool thoroughly before icing.
Ensure that the Philadelphia cream cheese and the butter are at room temperature.
Beat the butter and the cream cheese together until smooth. Sift in the icing and mix until smooth. Spread the icing on to the cooled cake.
If the two ingredients are at different temperatures, you may find that you form lumps of butter, try scraping through a sieve to remove them.
«Try adding chopped nuts, dried fruits or dark rum to add a little variety to this recipe.»