Carrot Cake

Method

1. 1Preheat oven to 180C (350F). In a loaf tin line with baking paper and a quick spray of canola.
2. 2In a mixer, cream sugar and Margarine Spread on med speed for 5 mins. Whilst this is mixing, sift the flour, baking powder, cinnamon into a bowl, set aside.
3. 3Add vanilla essence, then eggs, a little at a time until well incorporated. Mix for another 1 minute. Now add golden syrup and mix for another minute.
4. 4Stop mixing and with a wooden spoon or spatula add 1/3 of flour mixture, fold in. Add the next 1/3, fold then next 1/3. Next fold in the carrot.
5. 5Heat milk in a cup until hot in a microwave, when hot add the bicarbonate soda, this will now foam. Add to cake mixture and mix in.
6. 6Now put the mixture into loaf tin and bake for 40 mins depending on oven, check after 30 mins.
7. 7Once cooked, take out of oven, leave in tin for 5 – 10 mins then cool on a wire rack.
8. 8Once cooled, mix the cream cheese, sugar and golden syrup together and smoother with the frosting.