Recipe Index

Ingredients

• 2 ½ cups flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• ½ cup room temperature unsalted butter
• 6 ounces softened cream cheese
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• 1 large pinch salt

Method

1. Heat the oven to 350°F and spray a 10 x 15 inch sheet pan with cooking spray.
2. Whisk the flour, cinnamon, nutmeg, ginger, cloves, baking powder, bicarbonate of soda and salt in a bowl.
3. Mix the oil, brown sugar and granulated sugar in a large bowl, then mix in the eggs and vanilla.
4. Add the flour mixture and mix until just combined, then fold in the shredded carrots.
5. Spread the batter evenly in the pan and bake for 28 to 34 minutes, until a toothpick comes out clean from the centre, then cool completely.
6. Beat the butter and cream cheese until smooth, then beat in the powdered sugar, vanilla and salt.
7. Spread the frosting over the cooled cake, chill, then slice into bars.

Prep: 20 min · Cook: 27 min · Total: 47 min

Nutrition (per serving, where published)