Carrot Cake by Shireen Anwer

Ingredients:

• Sugar 1-1/2 cup
• Oil 1 cup
• Eggs 3
• Flour 2 cups
• Cinnamon 1 tsp
• Baking soda 1 tsp
• Vanilla 1 tsp
• Salt 1/4 tsp
• Nutmeg 1/4 tsp
• Carrots 3
• Walnuts chopped 1 cup

For Cream Cheese Frosting:

• Cream cheese 4 oz
• Butter 2 oz
• Vanilla essence 1/2 tsp
• Icing sugar 1-1/2 to 2 cups

Method:

1. Preheat oven on 180 degrees C.
2. Now grease base and sides of 8 inch round pan with butter and sprinkle some flour.
3. Then mix sugar, eggs and oil in big bowl and beat for 1 minute nicely.
4. Now add flour, cinnamon, vanilla, baking soda, salt and nutmeg and beat more for 1 minute.
5. Then fold carrot and walnuts, put in pan and bake for 35-10 minutes.
6. Then put pan on wire rack, cool it, spread frosting on top and serve it.
7. For frosting: Beat butter and cream cheese on low speed until smooth.
8. Then put sugar gradually and beat until smooth and ready for spread.
9. In end, put vanilla essence.