RAINBOW CARROT CAKE • 2 eggs • 2 cup of sugar • 6 tsp cinnamon • 2 cup of oil • 3 cups of flour • 6 tsp baking powder • pinch of salt • 4 cups of grated carrots • 1 cup of mixed raisins METHOD: Beat the eggs and sugar until creamy and light in colour. Add all the rest of the ingredients except the fruit and mix well. Carefully fold the fruit into the cake mixture and pour into two greased cake tins. Bake in a preheated oven at 180deg for about 40 mins or until a knife comes out clean. While the cake is cooling, whip up a batch of your favourite lemon/lime butter-cream/ cream-cheese icing and divide it into three. Ice the top of the first cake, adding a layer of chopped strawberries, and cover with more icing. Sandwich the second cake on top and dust the sides with icing sugar. Ice the top and decorate with edible flowers.
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