Eggless Carrot Cake With Chocolate Frosting

Ingredients

A
150g unsalted butter
50g maple syrup
125g brown sugar

B
120g milk
10g vanilla essence

C
175g wholemeal flour
50g grounded almond
2g bakig soda
5g baking powder
pinch of salt

D
100g grated carrot
50g finely chopped walnut
E(frosting)
200g cream cheese
50g unsalted covertures' chocolate
100g icing sugar

Method:
1. Melt A on double boiler.
2. Add B and stir till well-combined.
3. Gently fold in C and D; mix thoroughly.
4. Pour it into a greased and lined 9' baking tin. Bake at 170C for about 35mins.
5. Set aside till slightly cool in the tin before inverting onto a wire rack. Leave to cool
6. Whip E till smooth and spread on the cake.
7. Decorate as desired.

Tip
The cake must be kept in the refrigerator all the time. It can last up to 3 days.

Recipe from Chocoloate Love by Elisabeth Siahaja