Name: Carrot cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 250.00 ml oil; 3.00 eggs lightly beaten; 250.00 ml castor sugar; 750.00 ml carrot coarsely grated; 80.00 ml pineapple crushed; 30.00 ml sultanas; 65.00 ml walnuts chopped; 10.00 ml mixed spice ground; 500.00 ml flour self-raising; 125.00 g cottage cheese creamed; 180.00 g margarine; 500.00 ml icing sugar; 5.00 ml vanilla essence; 0.00 walnuts to decorate

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Ingredients (14)

250.00 ml	oil
3.00	eggs — lightly beaten
250.00 ml	castor sugar
750.00 ml	carrot — coarsely grated
80.00 ml	pineapple — crushed
30.00 ml	sultanas
65.00 ml	walnuts — chopped
10.00 ml	mixed spice — ground
500.00 ml	flour — self-raising

Topping

125.00 g	cottage cheese — creamed
180.00 g	margarine
500.00 ml	icing sugar
5.00 ml	vanilla — essence
0.00	walnuts — to decorate

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Method:

Preheat oven to 180 &degC. Grease a 23 cm diameter ring cake tin.
Beat oil, eggs and sugar in a small mixing bowl until light and creamy.
Transfer mixture to a large mixing bowl and add carrots, fruits and walnuts.
Sift together mixed spice and flour, fold into creamed mixture and stir until just combined.
Pour mixture evenly into prepared tin and smooth surface.
Bake for 45 minutes or until a skewer comes out clean when inserted in centre.
Leave cake in tin for 10 minutes before turning onto a wire rack to cool.
Mix all topping ingredients together, spread over cake and decorate with walnuts.