Natalie's Killer Carrot Cake

Yields 12 cupcakes or 2-layer 7" round cake
130g AP Flour (I used SRF)
80g Brown Sugar
40g Castor Sugar
1/2 tsp Baking Powder (I omit)
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Vanilla Extract
2 Eggs
140g Vegetable Oil (I used melted butter)
200g Grated Carrots (from 430g carrots; squeeze out juice after grated)
70g Walnut/Pecan Pieces (save some for decorating)

 Preheat oven to 170 degrees
1. Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
3. Pour in two 7 inch cake rounds, bake for 35 - 45 minutes, or until a toothpick comes out clean.
4. Let cool at least 30 minutes before taking out of pan.

Cream Cheese Frosting
yield: enough for this cake
250g Cream Cheese, softened
60g Butter, slightly soften
1 Tbsp Sour cream (I made with 2 Tbsp whipping cream + 1 tsp lemon juice)
2 tsp Corn flour, optional
125g Icing Sugar, sifted
1. Using your electric mixer fixed with paddle beater, beat cream cheese and sour cream to soften a bit.
2. Add icing sugar slowly and beat till combined.
3. Add in butter and continue beating till just combined. Do not over beat else cream will be too soft.

Recipe Source: from Enne Ty Facebook

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