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Carrot Cake

by Kate Mate (follow)
Afternoon Tea (264)      Sweets (242)      Cakes (145)      Morning Tea (53)     
Some people find it weird to have vegetables in a cake, but for me it works. I absolutely love carrot cake.
Preparation Time: 15 minutes
Cooking Time: 35-45 minutes
Makes: 1 large loaf tin or square tin


Carrot cake
Keep this in the fridge for the cream cheese icing should remain refrigerated

Ingredients
For Cake
1 cup Organic panela (evaporated cane sugar)
1 cup Vegetable Oil
3 Large Eggs
Pinch of Himalayan salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (about 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
For the icing
50 g nuttelex (plant based spread use to replace butter)
125 g of cold cream cheese (about a 1/4 of a packer of Philadelphia brand cream cheese)
300 g of icing sugar



Method
For cake
Preheat oven to 180 degrees Celsius
Beat oil and sugar until its thickened
Add in eggs one at a time
Add in salt, carrots, flour, bicarbonate soda, cinnamon
Mix well with a wooden spoon and pour into a lined loaf tin
Bake 35-45 minutes until a skewer comes out clean
For Cream cheese icing
Beat icing sugar and butter
Add in cream cheese and mix until well incorporated
When cake is cool spread icing mixture over the cake and sprinkle some slivered almond on top
Categories
#Cakes
#Afternoon tea
#Morning tea
#Sweets
I like this Recipe - 2
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