Carrot Cake

CARROT CAKE.

 

 

This recipe is taken from The Herald Sun 3 April 1991.

 

 

INGREDIENTS.

 

2 Eggs ( room temp).

I cup of castor sugar

3/4  cup oil.

1/2 teaspoon vanilla essence

I cup plain flour

1 teaspoon of bicarbonate of soda

1/2 teaspoon of mixed  spice

1/2 teaspoon of salt

1 and 1/2 cups of finely grated carrot lightly packed

1/2 cup of chopped walnuts.

 

METHOD

1.  Grease  20cm ring tin.

2. Combine eggs, sugar, oil, essence and sifted dry ingredients in a basin.

3. Stir in carrots and walnuts mixing well.

4. Pour mixture into the well greased tin.

5. Cook in moderate oven for 45-50 minutes or until cooked when tested.

 

You can spread with cream cheese frosting if you wish.

 

INGREDIENTS

30 G Softened butter

60g packaged cream cheese

1 teaspoon grated lemon or orange rind

1 and 1/2 cups of sifted icing sugar.

 

Method: Beat ingredients together .

 

Cake keeps  for 4-5 days.