Carrot Cake

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 15
Servings 0
Time

Ingredients

  • 160
    ml
    Sunflower Oil
  • 315
    ml
    Light Brown Sugar
  • 1.50
    c
    Cake Flour
  • 1.50
    tsp
    Baking Powder
  • 0.50
    tsp
    Bicarbonate of Soda
  • 2
    tsp
    Ground Cinnamon
  • 1
    tsp
    Ground Ginger
  • 2
    ml
    Salt
  • 3
    Eggs (extra large)
  • 2.50
    c
    Grated Carrots
  • 0.50
    c
    Chopped Pecan Nuts
  • 65
    ml
    Softened Butter (for cream cheese icing)
  • 2.50
    c
    Icing Sugar (for cream cheese icing)
  • 1
    tsp
    Vanilla Essence (for cream cheese icing)
  • 0.50
    c
    Smooth Cottage Cheese (for cream cheese icing)
 

Method

 

1. Beat together oil and sugar. Sift together dry ingredients, add half to oil and sugar mixture. Mix well.

2. Add remaining dry ingredients, alternatively with beaten eggs.

3. Add carrots and nuts and mix well. Spoon into a greased 23cm loosebottomed round tin.

4. Bake in a preheated oven at 180 degrees C for 50 – 60 minutes and leave to cool slightly in tin before turning onto a wire rack, to cool completely. For Icing:

1. Cream butter, add icing sugar and remaining ingredients.

2. Mix until well blended ? do not over mix as it will become runny.

3. Spread on top of cake and decorate with extra chopped nuts.

 

 

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