tea time

I received this baking book (Rose bakery, breakfast lunch tea) as a birthday gift from my roomate. She is not a fan of baking because of the preciseness, therefore i would be the baking chef at home. Carrot cake. I still remember the first time i had this cake was at my aunt's place. It was amazing. The cake was moist and the icing was creamy. I fell in love with this cake and could not stop eating it whenever i see them.
Ingredients:
unsalted butter for greasing
4 eggs
generous 1 cup caster sugar
1 1/4 cups sunflower oil
4-5 medium carrots, finely grated
2 cups plain flour, sifted
1 teaspoon ground cinnamon
1 rounded teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 finely chopped walnuts (optional)

For the icing
generous 1/2 cup unsalted butter, ,softened
generous 1 cup cream cheese
1/2 teaspoon natural vanilla extract
1/2-3/4 confectioner's sugar, alter depending on how sweet you like it

Preheat the oven to 350F
Butter a cake tin
Beat the eggs and caster sugar until they are light and fluffy but not too white
Pour in the oil and beat for a few more minutes
Fold in the carrots and then the flour with the cinnamon, baking powder, baking soda and salt. Finally fold in the walnuts
Pour the mixture into the tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean
Remove from the oven and cool

For the icing, beat the butter with the cream cheese for a few minutes till the mixture is smooth
Add the vanilla extract and confectioner's sugar
When the cake is cold, ice the top with the icing