Ingredients 1 stick of butter, softened 3 cups of carrot cake flour 1/2 cup of icing sugar 2 large eggs 1/4 cup of sugar 1/3 cup of caster sugar 3 tablespoons of flour 1 teaspoon of salt 1 teaspoon vanilla extract 2 teaspoons of ground cinnamon 1 teaspoon ground cloves 3 tablespoons butter 2 cups of carrots, peeled and cut into large pieces Instructions Heat the oven to 180°C (Gas Mark 5).
In a bowl mix the butter and the flour together until just combined.
Add the icing sugar and mix until combined.
With a hand mixer, add the eggs one at a time and mix the dough.
With the mixer on low speed, add 1 tablespoon of the flour at a percussive, and then add the remaining flour.
Add 1 tablespoon more flour if the dough feels too dry.
Continue mixing for about a minute and add the vanilla and cinnamon and mix again for a minute.
Then add the salt and mix for a second time.
Add 2 tablespoons of the butter in the last stage and mix on low for another minute.
Mix for a couple of minutes to form a dough.
Shape the dough into a ball, then roll it into a small rectangle, about 1cm (0.5 inch) thick.
Place a cupcake pan on a baking tray and place a cup of the carrot cake in the centre.
Bake for about 15 minutes until golden and crisp.
Remove the carrot from the pan and transfer to a wire rack.
Sprinkle with the icing and serve with whipped cream and chocolate. 3.5.3208