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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Carrot Cake II

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 450 ml (14 fl oz) vegetable oil
  • 400 g (14 oz) plain flour
  • 2 tsp bicarbonate soda
  • 570 g (1 lb 4 oz) granulated sugar
  • 290 g (10 oz) eggs
  • 1 pinch of salt
  • 12 g (½ oz) ground cinnamon
  • 530 g (1 lb 3 oz) carrots, peeled and grated
  • 150 g (5 oz) walnuts, chopped
  • 200 g (7 oz) cream cheese
  • 150 g (5 oz) granulated sugar
  • 100 g (3½ oz) butter

Method

  1. Mix all the ingredients together in a food processor for 5 minutes.
  2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
  3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
  4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
  5. Unmold cake and place it on a cooling rack.
  6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
  7. Spread frosting over the cake using a palette knife.