Carrot Cake

Ingredients

• 140 g plain flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 100 g caster sugar
• 100 g light or dark brown sugar
• 2 eggs
• ½ cup plus 1 tablespoon sunflower oil 
• 1 teaspoon vanilla extract
• 2 large grated carrots 

Cream Cheese Frosting:

• 115 g cream cheese, softened to room temperature
• 55 g unsalted butter, softened to room temperature
• 120 g icing sugar, sifted
• 1 teaspoons vanilla extract

1. Preheat oven to 350F/180C. Butter and line a 2lb loaf tin. 
2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and set aside.
3. In a mixer beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then pour into a large bowl. Fold in carrots until combined then the dry ingredients. Don’t overmix. 
4. Pour the batter into prepared loaf tin. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool completely.
5. To make the frosting: In a bowl beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy. Add icing sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more icing sugar until desired consistency is reached. Spread frosting over the top of the cooled cake. Store cake in an airtight container in the refrigerator for up to 4 days.