Frosted Carrot Squares | Constant Cookbook

Ingredients

• 200g carrots , peeled
• 175g soft brown sugar
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp cinnamon
• zest 1 orange
• 2 eggs
• 150ml sunflower oil
• 50g softened butter
• 75g icing sugar
• 200g soft cheese
• sprinkles (optional)
• Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
• Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
• Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
• Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
• To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
• When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.
• Calories: 665 calories
• Fat Content: 40 grams fat
• Saturated Fat Content: 13 grams saturated fat
• Carbohydrate Content: 72 grams carbohydrates
• Sugar Content: 47 grams sugar
• Fiber Content: 2 grams fiber
• Protein Content: 8 grams protein
• Sodium Content: 1.33 milligram of sodium