BBT Carrot Cake

For those not in the know, BBT stands for Boyapati-Bobba-Thalluri which is a magical combination of smart, fun, sweet, hungry and more often that not, drunken bodies. This carrot cake was the Pièce de résistance for a cousins BBQ held as party of pre wedding celebrations on the Mornington Peninsula. A major bonus: It is super easy to throw together in one bowl.

The final cake was moist, full of flavor and the cream cheese frosting really puts it over the top. I think it may have been better the next morning as a hang over breakfast...just saying.

What a magical part of the world!!

The recipe was adapted from this site and I used my own Cream cheese frosting recipe (stolen from here)
Ingredients:
Cake:
2 cups Self raising flour
1 tsp cinnamon
1 cup dark brown sugar (packed)
2 cups grated carrot (about 2 medium)
1 cup toasted walnuts
1/2 cup raisins
1 cup vegetable oil
3 eggs lightly beaten
Frosting:
- 4oz cream cheese (you can use the 125g container in Australia)
- 1/4 cup butter (you can use half of one of those 100g blocks of butter in Australia)
- 1 1/2-2 cups icing sugar
- 1/2 tsp pure vanilla

Method:
1) Pre Heat oven to 180C (350F)
2) Line a 19cm square cake pan (I used a 9 inch round pan) with parchment paper and butter both paper and sides of tin
3) Sift flour and cinnamon in a bowl and add grated carrots, oil, eggs, walnuts and raisins
4) Pour into pan and bake for approximately 1 hour and 10 minutes (until a tested comes out with just a few moist crumbs). Let cool in pan for 15 minutes before turning onto a cake rack to cool completely
5) Cut cake in half horizontally and frost between layers and on top. Decorate with additional walnuts.

6) Stand Back and Watch cake get demolished.