This is actually a recipe for carrot muffins, but I make it into a cake, square 9" tin, extend time to 35-45mins, same temp. It has always been received well and is very light compared to some other carrot cake recipes I've tried.
Carrot Muffins.
10oz/280g plain flour
1tsp baking powder
1tsp bicarb of soda
1/2tsp salt
2tsp ground cinnamon
1 egg
2-3floz/60-90ml milk or water
2tbsp honey [sometimes I leave this out and it's fine]
4-5oz/110-140g granulated/caster sugar or soft light brown sugar
12oz/340g carrot, finely grated [I sometimes sub some of this for a bit of grated courgette]
1tsp vanilla essence
3floz/90ml veg oil (or 3oz melted butter)
2-3oz chopped walnuts or raisins (optional)
Icing
2oz/60g cream cheese, softened
4oz/110g icing sugar, sifted
1/2tsp vanilla essence
Preheat oven to 190/200degC, Gas 5-6
In a large bowl, sift together flour, baking powder, bicarb of soda, salt & cinnamon. Add sugar.
In a separate bowl or jug beat egg, milk(water), honey, vanilla & carrot, followed by oil(butter). Stir well.
Pour all of the liquid mixture into the dry. Stir just until combined adding walnuts/raisins during the final strokes. Do not over-stir.
Spoon into muffin papers. Bake for 20-25mins until tops spring back when pressed gently. Allow to cool before icing.
Stir icing ingredients together until blended (add 1/2tsp milk if needed).