Carrot cake

6 servings Prep: 15 mins, Cooking: 1 hr 15 mins
Rate this recipe
Nothing can beat a good old carrot cake.

By Food24 September 05 2012
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Ingredients (14)

375 sugar
375 ml sunflower oil
4 eggs
375 g flour — cake
2.5 ml salt
10 ml cinnamon — ground
10 ml Baking powder
10 ml Bicarbonate of soda
60 g pecan nuts — chopped
750 ml carrots — grated
ICING:
60 ml icing sugar
250 g cottage cheese — creamed
1 tsp vanilla — essence
250 ml cream
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Method:

Preheat oven to 180°C. Grease a 25 -30cm round bunt cake tin.

Beat oil, sugar and eggs until light and thick. Sift all dry ingredients together Add sifted dry ingredients to oil mixture

Add nuts and carrots and pour into greased, cake pan, bake at 180° for 1hr 15min

Icing: Sift icing sugar into softened cream cheese. Beat cream until thick and fold into icing and mix well with a drop of vanilla essence. Decorate with chopped pecan nuts.

Reprinted with permission of Jamie from LoveFoodKitchen. To see more recipes, click here.
 



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