Carrot Cake

After attending a demonstration with Carol McFarland of Sugarandcrumbs.co.uk, I tried carrot cake for the first time and really loved it, so I decided to recreate her recipe using the new Sugar and Crumbs cream cheese flavour icing sugar which is an alternative to fresh cream cheese frosting.

Click here to access the recipe for carrot cake

I really liked the texture of this cake.  It uses oil instead of butter or margarine and this gives it a light texture.  The use of Sugar and Crumbs cinnamon flavoured icing sugar gives the cake flavour.  This could be exchanged for the Jaffa Twist flavour which would work well too.

Here is a picture of the finished cake, complete with the cream cheese flavoured buttercream.  I used Nifty Nozzles Russian Piping tips and a Wilton leaf piping tip for the icing.  The cake can be frozen.