5 medium carrots peeled and grated
200g Caster Sugar
175ml of Vegetable oil
1 teaspoon of cinnamon
Grated rind of a lemon
250g Plain Flour
1 Teaspoon of baking powder
For the frosting:
Juice of a Lemon
Preheat oven at 170 Degrees C
Put the carrots, caster sugar, vegetable oil, eggs, cinnamon and grated rind of the lemon in the bowl together and mix.
Add the flour and baking powder and stir in until all the powder is mixed in well.
Spoon the mixture into twelve large size cupcake cases and put in the oven for 20 minutes.
While leaving the cakes to cool put a tub of cream cheese and 75g of icing sugar into a clean bowl and stir. Add the juice of half a lemon and stir again. Spoon on top of your carrot cakes and enjoy!