Chocolate carrot cake

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Vegetables

By Food24 November 03 2009
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Ingredients (17)

CAKE
375.00 ml flour — self-raising
65.00 ml cocoa powder
5.00 ml cinnamon — ground
1.00 ml nutmeg — ground
salt — pinch
125.00 ml pecan nuts — chopped
125.00 ml sultanas
80.00 ml coconut
3.00 eggs — extra-large
190.00 ml brown sugar
125.00 ml oil
125.00 g dark chocolate — melted
750.00 ml carrots — finely grated
ICING
250.00 g cream cheese
125.00 g dark chocolate — melted
500.00 ml icing sugar — sifted
pecan nuts — coarsely chopped
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Method:

CAKE:
Preheat the oven to 180 ºC and grease a large ring cake tin with butter or non-stick spray.
Sift the self-raising flour, cocoa, spices and salt together. Stir in the pecan nuts, sultanas and coconut.
Beat the eggs, sugar and oil together until the sugar has dissolved. Add the melted chocolate into the egg mixture, stirring until well blended.
Fold the chocolate mixture into the flour mixture, alternating with the carrots.
Turn the mixture into the prepared tin and bake for about 1 hour or until done – a testing skewer inserted into the centre of the cake will come out clean.
Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
ICING:
Beat the cream cheese and melted chocolate together until smooth. Stir in the icing sugar and spoon over the cake, allowing the icing to run down the sides.
Sprinkle with chopped nuts.
Makes 1 large ring cake.



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