Carrot cake

Method

1 Preheat oven to 175°C. 2 Mix the oils with the sugar. Add the eggs to the mix and combine. Then add carrots, grated with the large hole on a box grater, and combine. 3 Mix together all the dry ingredients. Fold that into the wet mixture. 4 Grease a loaf tin with melted butter and line the bottom with parchment paper. Add in your batter. 5 Bake for 45 minutes. Insert a skewer to see if the cake is cooked. (The skewer should come away clean.) 6 Let it cool. For the frosting 7 Whisk together cream cheese, lemon juice, and icing sugar in a mixer until it increases in mass by about 30%. While whisking, melt the butter with chocolate over a bowl of hot water. 8 Add the chocolate mixture into the whipped cream cheese and whisk for another 2 minutes. 9 Make sure the cake is properly cooled down. Spread the frosting on top and sprinkle flower petals over the cake.