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Award-Winning Carrot Cake Recipe

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200 g (1 cup) granulated sugar

125 ml (1/2 cup) buttermilk

120 g (1/2 cup) butter

1 tbsp corn syrup or honey

1 1/2 tsp baking soda

1 tsp vanilla extract

For the Frosting:

350 g (12 oz) cream cheese, at room temperature

120 g (1/2 cup) butter, at room temperature

120 g (1 cup) powdered sugar

1/2 tsp vanilla extract

1/2 lemon, juiced

Instructions:

Preheat the Oven:

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