Pepita sprinkled carrot cake!

ingredients 

1 cup oil

1 cup (125g) brown sugar

3 eggs, lightly beaten

1 ½ cups (225g) self raising flour

½ teaspoon bicarbonate of soda

2 teaspoons cinnamon

2 cups grated carrot, firmly packed (approximately 4)

Icing

500g cream cheese, softened to room temperature

2 cups (250g) pure icing sugar

1 orange, zested and juiced 

1 cup Pepita's, optional

to do

Preheat conventional oven to 175˚C.

Combine oil and sugar in a medium sized bowl and mix until well combined. Add eggs and whisk for a further 30 seconds or until well combined.

Combine flour, bicarbonate of soda and cinnamon in a bowl. Add flour mixture and carrots to the wet mix; stir until combined.

Lightly grease and line a 20cm cake pan with baking paper. Pour cake batter evenly into cake pan.

Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool for 10-15 minutes before inverting cake onto a cake cooling rack.

Icing: Using a bench mixer; beat the cream cheese and icing sugar for 2 minutes or until light and creamy. Add orange zest and juice and continue mixing until combined.

Spread cream cheese icing over cooled cake and sprinkle with Pepita's.

Try...making individual muffin sized cakes for a simply delicious dessert.