Mandala Carrot Cake Recipe By Remalyn Agatep Winner of the Open Category

Prep Time: 60 minutes Cook Time: 45 to 50 minutes 2 cups all-purpose flour, sifted 2tsp baking soda 1tsp salt 1½tsp cinnamon 1¼ cups vegetable oil 1 cup refined sugar 1 cup light brown sugar Preheat the oven to 180˚C. Whisk the dry ingredients (flour, baking soda, salt and cinnamon) until well blended. In a separate bowl, whisk the wet ingredients (oil, sugars and vanilla). Whisk in the eggs one at a time until blended. Add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth. Stir in the carrots, nuts and raisins. Place in a baking pan and bake at 180˚C for 50 to 55 minutes. For the frosting: Combine the cream cheese, icing sugar and whipping cream in an electric mixer on medium speed. Add food colouring for the coloured icing. Make a cornet and fill it to start decorating