Carrot Slices

4oz Butter
4oz Light Muscovado Sugar
5oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Mixed Spice
2oz Ground Amonds
2 Eggs
5oz Carrots, then grate
2oz Sultanas
1 Tsp Vanilla Essence

Cooking time: Gas Mark 4/180c for 18 minutes
Serving: 9

1. Grease a square baking tin (7inch)
2. Cream together the butter and sugar
3. Whisk in the eggs until smooth
4. Add the sieved flour, baking powder, mixed spice, vanilla essence and ground almonds
5. Whisk for 1-2 minutes until smooth and creamy
6. Add the grated carrotes and sultanas and stir until evenly combined
7. Pour into the tin and smooth out
8. Put in the pre heated oven and bake until golden or for 18 minutes
9. Once done, leave in the tin for 5 minutes then cut out into squares and place on a cooling rack.

Cream Cheese Icing

4oz Cream Cheese
6oz Icing Sugar
1 Tsp Vanilla Essence

1. Breat the cream cheese in a bowl until smooth
2. Add the sieved icing sugar and vanilla essence until smooth but be careful not to do too much as otherwise it will become runny.
3. Top on each of the slices, once the cake is cooled and enjoy!