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Frosted Carrot

Jamie adores this cake, whenever I make it , it disappears very quickly !!!

Prep
Cook
Serves 6people
Ingredients
8
corn or vegetable oil
225
gms castor sugar
3
large eggs
175
gms plain flour
1 1/2
tsp baking powder
1 1/2
tsp bicarbonate of soda
3/4
salt
1 1/2
tsp cinnamon
100
gms chopped walnuts ( optional, i leave them out
225
gms finely grated carrots
1
tsp vanilla extract
Cream Cheese Frosting
2
x 80 gm packets cream cheese ( philadelphia ) must be room temperature
1/2
tsp almond essence
225
gms sifted icing sugar
50
gr butter ( must be room temperature
Directions
1.
Grease a 20cm round deep cake tin, then line with greased grease proof paper.
2.
Beat sugar and eggs together well, then add oil and beat till just combined.
3.
Sift flour baking powder, bicarbonate of soda, salt and cinnamon together and stir into oil mixture.
4.
Beat till combined then stir in walnuts ( if using ) carrots and vanilla. Turn into prepared tin and bake in oven 180o C ( circotherm 160o C ) for 1 hour until cooked through. Allow to cool in the tin
5.
To make the frosting, beat cream cheese and butter together till blended, gradually beat in sifted icing sugar and almond essence to taste.
6.
Remove cake from tin when cool and cover top and sides with frosting.
7.
NB cream cheese and butter must be at room temperature otherwise it is difficult for them to combine.
8.
Yum!

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