Carrot cake from Cook and Enjoy

8 servings Prep: 25 mins, Cooking: 45 mins
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Try this yummy carrot cake with a buttery twist.

By Food24 January 18 2010
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Ingredients (18)

500 ml flour — cake
20 ml Baking powder
10 ml cinnamon — ground
5 ml dried mixed spice — ground
5 ml salt
125 ml butter — softened
125 ml oil
375 ml castor sugar
30 ml water
eggs — whisked
5 ml vanilla — essence
2.5 ml orange — zest only
250 ml walnuts — or pecan nuts, choped
500 ml carrots — grated
glacé icing — caramel
250 g cream cheese
icing sugar
pecan nuts — or walnuts, chopped
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Method:

1. Preheat the oven to 180 °C (350 °F). Grease a large ring mould or two mediumsized cake pans and line them with baking paper.
2. Sift together the first five ingredients.
3. Beat together the butter, oil, castor sugar and water until light and creamy.
4. Add the eggs and essence and mix well.
5. Fold in the dry ingredients.
6. Fold in the walnuts and carrots.
7. Spoon the mixture into the prepared mould and bake for 45 minutes. Turn out and cool.
8. Pour caramel glacé icing over the cake and decorate with walnuts or pecan nuts.



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