Carrot cake (wheat free)

YOU
12 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

Cake
50.00 ml maize meal
30.00 ml cornflour
125.00 ml rice flour
0.50 ml nutmeg — ground
1.00 ml cinnamon — ground
2.00 ml Cream of tartar
3.00 ml Bicarbonate of soda
80.00 ml raisins — seedless, chopped
60.00 ml pecan nuts — chopped
100.00 ml brown sugar — soft
75.00 g carrots — grated
15.00 ml honey
2.00 eggs — extra large, whisked
60.00 ml oil
COTTAGE CHEESE ICING
250.00 g cottage cheese — smooth, creamed
100.00 ml icing sugar
TO FINISH
0.00 nuts — chopped, for sprinkling
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Method:

Preheat oven to 180 °C and grease an 18 cm cake tin.
Combine the dry ingredients and add the remaining cake ingredients, mixing well.
Turn the batter into the prepared tin, spreading evenly.
Bake for 35 to 40 minutes or until a testing skewer inserted into the centre comes out clean – do not overbake or the cake will be dry.
Cottage cheese icing
Mix the cottage cheese and icing sugar and spread on top of the cake.
To finish:
Sprinkle with the chopped nuts.
Cut into small squares.



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