Carrot cake

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 15
Servings 16
Time 30

Ingredients

  • 210
    g
    sugar
  • 250
    ml
    sunflower oil
  • 3
    large eggs
  • 240
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 5
    ml
    mixed spice
  • 500
    ml
    grated carrots, drained
  • 100
    g
    pecan nuts, roughly chopped
  • TOPPING
  • 125
    g
    cream cheese
  • 100
    g
    butter
  • 285
    g
    icing sugar, sifted
  • 10
    ml
    vanilla essence
 

Method

40
 
Beat the sugar, oil and eggs together.
Fold in the dry ingredients and a pinch of salt.
Fold in carrots and nuts.
Spoon into a greased and lined square baking tin and bake in a preheated 180 °C oven for about 40 minutes or until a skewer inserted comes out clean.
Allow to cool completely.
To make the topping, beat cream cheese and butter together.
Add icing sugar and vanilla essence and beat well.
Spread over cake and serve.
 

Read more on: bake
 

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