Name: Double carrot cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 400.00 g flour cake; 6.00 ml salt; 10.00 ml cinnamon ground; 30.00 ml Baking powder; 400.00 g margarine; 500.00 ml honey; 6.00 eggs; 500.00 g carrots grated; 200.00 g pecan nuts chopped; 10.00 ml vanilla essence; 250.00 g cream cheese smooth; 250.00 g margarine; 10.00 ml vanilla essence; 450.00 g icing sugar

Recipe Disclaimer

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Ingredients (14)

400.00 g	flour — cake
6.00 ml	salt
10.00 ml	cinnamon — ground
30.00 ml	Baking powder
400.00 g	margarine
500.00 ml	honey
6.00	eggs
500.00 g	carrots — grated
200.00 g	pecan nuts — chopped
10.00 ml	vanilla — essence

CREAM CHEESE ICING

250.00 g	cream cheese — smooth
250.00 g	margarine
10.00 ml	vanilla — essence
450.00 g	icing sugar

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Method:

Preheat oven to 170 ºC. Grease two 22 cm deep cake tins or ring tins.
1. Sift the first four ingredients together.
2. Cream margarine and honey until well mixed. Add the eggs one at a time and beat well.
3. Add carrots, nuts and vanilla. Mix in the flour mixture until well blended.
4. Divide mixture into two and pour into prepared tins. Bake for 35 to 40 minutes.
5. Insert a skewer into centre of each cake to test if it is cooked. Allow cakes to cool slightly in the tins and then turn out onto wire rack to cool completely.
CREAM CHEESE ICING
1. Beat all ingredients together until smooth.
2. Use icing to sandwich cakes together and to cover the top. Decorate with copped nuts.