Double carrot cake

Recipe from: 4/1/1999 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 400
    g
    cake flour
  • 6
    ml
    salt
  • 10
    ml
    cinnamon
  • 30
    ml
    baking powder
  • 400
    g
    margarine
  • 500
    ml
    honey
  • 6
    eggs
  • 500
    g
    carrots, grated
  • 200
    g
    chopped pecan nuts
  • 10
    ml
    vanilla essence
  • CREAM CHEESE ICING
  • 250
    g
    smooth cream cheese
  • 250
    g
    margarine
  • 10
    ml
    vanilla essence
  • 450
    g
    icing sugar
 

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.
 

Read more on: bake
 

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