Name: Carrot cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250 ml flour cake; 7 ml baking soda; 2 ml salt; 300 ml sunflower oil; 500 ml carrots grated; 375 ml white sugar; 10 ml Baking powder; 5 ml cinnamon ground; 250 ml whole wheat flour; 4 eggs; 250 ml pecan nuts or walnuts, chopped; 250 ml icing sugar sifted; 50 ml cream cheese; pinch cinnamon ground; nuts to decorate

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Ingredients (15)

250 ml	flour — cake
7 ml	baking soda
2 ml	salt
300 ml	sunflower oil
500 ml	carrots — grated
375 ml	white sugar
10 ml	Baking powder
5 ml	cinnamon — ground
250 ml	whole wheat flour
4	eggs
250 ml	pecan nuts — or walnuts, chopped

ICING:

250 ml	icing sugar — sifted
50 ml	cream cheese
pinch	cinnamon — ground
	nuts — to decorate

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Method:

Cake:
Sift the flour baking power, baking soda, salt & cinnamon together.
Beat together the eggs & oil. Add the sifted dry ingredients and mix well.
Add the remaining ingredients (carrots, wholegrain flower & nuts) and mix until well combined.
Spoon into a greased pan and even out the surface.
Bake for approx +/- 1 hour in a 180’C oven, until done and nicely browned.
You can add about 2 tablespoons milk to the mixture, if it seems a bit too dry.
Icing:
Mix the icing sugar, cheese and cinnamon until well combined.
Decorate cake and finish off with a few nuts.

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