Carrot cake

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 15
Servings 10
Time 15 minutes

Ingredients

  • 250
    ml
    oil
  • 3
    eggs, lightly beaten
  • 250
    ml
    castor sugar
  • 750
    ml
    coarsely grated carrot
  • 80
    ml
    crushed pineapple
  • 30
    ml
    sultanas
  • 65
    ml
    walnuts, chopped
  • 10
    ml
    mixed spice
  • 500
    ml
    self-raising flour

  • Topping
  • 125
    g
    creamed cottage cheese
  • 180
    g
    margarine
  • 500
    ml
    icing sugar
  • 5
    ml
    vanilla essence
  • walnuts to decorate
 

Method

45 minutes
 
Preheat oven to 180 °C. 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.
 

Read more on: bake
 

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