Carrot cake

Ideas
16 servings Prep: 30 mins, Cooking: 40 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

210.00 g sugar
250.00 ml sunflower oil
3.00 eggs — large
240.00 g flour — cake
5.00 ml Bicarbonate of soda
10.00 ml Baking powder
10.00 ml cinnamon — ground
5.00 ml mixed spice — ground
500.00 ml carrots — grated, drained
100.00 g pecan nuts — roughly chopped
0.00 topping — TOPPING
125.00 g cream cheese
100.00 g butter
285.00 g icing sugar — sifted
10.00 ml vanilla — essence
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Method:

Beat the sugar, oil and eggs together.
Fold in the dry ingredients and a pinch of salt.
Fold in carrots and nuts.
Spoon into a greased and lined square baking tin and bake in a preheated 180 °C oven for about 40 minutes or until a skewer inserted comes out clean.
Allow to cool completely.
To make the topping, beat cream cheese and butter together.
Add icing sugar and vanilla essence and beat well.
Spread over cake and serve.



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