Carrot Cake

Carrot Cake

1 cup sugar.
2 cups plain flour (sieved).
1 tsp salt.
1 tsp ground cinnamon.
1 tsp baking powder.
1 tsp baking soda.
1 cup soft brown sugar.
3 cups grated carrot.
1.5 cups extra virgin olive oil.
2 tsp vanilla.
4 large eggs.
1 cup pecan nuts (optional other nuts).
1/2 cup raisins.

125g soft cream cheese.
2 tblspn butter.
1 tspn vanilla.
1.5 cups icing sugar.


Stir all dry ingredients in a bowl.
Add carrots, beaten eggs, oil & vanilla – beat until well mixed.
Stir in half the nuts & all raisins, keeping back some pecans for garnish
Grease & flour a 22 x 25cm baking tin, pour in the mixture and bake in 170 deg C oven for 50-60 minutes.
Cool on a wire rack.

Beat all ingredients together in a mixing bowl.
Add frosting to top of the cake and decorate with remaining nuts.

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