Budget Carrot Cake

I decided to share my recipe for the carrot cake. This is for personal use only!
For the sponge

225g Self raising flour                         100 ml Sunflower oil

1 teaspoon Baking powder                   3 large Eggs, lightly beaten

2  teaspoon Ground Cinnamon            3 medium Carrots, peeled and finely grated

2  teaspoon  Ground Ginger                 water for consistency

175g Castor sugar 

Note:  For the wheat free version, I substituted the flour with doves farms wheat free flours, mixing the plain and self raising together (50/50) with a  teaspoon of baking powder.

• Preheat oven Gas 4/180C.   Line a 12x9x2 inch baking tin with greasproof paper
• Mix flour, baking powder, cinnamon, ginger and sugar in a bowl. 
• Gradually add oil and eggs, then stir in grated carrot. Add about 3 fluid ozs of water.
• Pour into the tin and bake for about 40 mins until golden and risen.  Cool on a wire rack.
• I would leave the greaseproof paper on the bottom as it gets rather moist after a day or so.

If you like to have icing, you can use your favourite  or this one

Mix 170g cream cheese with 450g icing sugar, add vanilla to taste (recipe calls for 1 tablespoon) and a tablespoon or 2 of milk. Cream together and spread over carrot cake.