Carrot Cake

Ideas
10 servings Prep: 10 mins, Cooking: 45 mins
Rate this recipe
Vegetables

By Food24 November 03 2009
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Ingredients (14)

400.00 ml sugar
325.00 ml sunflower oil
4.00 eggs
300.00 g carrots — grated
100.00 g walnuts — chopped
625.00 ml flour — cake
10.00 ml Baking powder
5.00 ml Bicarbonate of soda
7.00 ml cinnamon — ground
1.00 ml cloves — ground
1.00 orange — zest only
Icing: butter, softened
250.00 ml cream cheese
300.00 ml icing sugar — sifted
50.00 g walnuts — halved, to decorate
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Method:

Oven temperature: 180°C
1. Grease and line two 20cm round
cake tins. Beat the sugar and oil in
a large mixing bowl. Add the eggs,
one at a time, beating well after
each addition. Stir in the carrots and
the walnuts.

2. Sift the flour, baking powder,
bicarbonate of soda and the spices.
Add the orange zest and fold in.

3. Divide the mixture between the two
cake tins and bake in a preheated
oven for 40 to 45 minutes or until a
skewer comes out clean.

4. Leave to cool in the tins for
10 minutes before turning out onto a
baking rack. Allow to cool completely
before icing.

5. Icing: Combine the butter and the
cream cheese, then fold in the icing
sugar. Be careful not to overmix as the
cream cheese will become runny.

6. Use the icing to sandwich the two
halves together and spread the rest
over the top of the cake. Decorate with
walnut halves.



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