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CARROT CAKE WITH CREAM CHEESE FROSTING (Makes a 8” cake) Ingredients 1¼ cups plain flour 1 tsp. baking soda ½ tsp. baking powder 1 tsp. ground cinnamon ½ tsp. salt 3 small eggs 1 cup castor sugar 250gm butter 1¼ cups packed shredded carrots, squeeze out water Method 1. Preheat oven to 180C. 2. Grease baking pan and flour it. Combine flour, baking soda, baking powder, cinnamon and salt. Sift to mix well. 3. Using the k-beater, ccream butter and sugar in Kenwood Mixer, starting at low speed then gradually increasing to medium speed. Mix till fluffy. Add in eggs, one at a time. Mix well to combine 4. Add in carrots, flour and nuts if using. 5. Pour mixture into pan, bake for 50mins or until done. Cool cake before frosting.
CREAM CHEESE FROSTING
Ingredients 220 gm. cream cheese at room temp. 80 gm. butter at room temp. 1 tsp. lemon juice 1 tsp. vanilla essence 1-2 cups icing sugar.
Method 1. Using the k-beater, combine all ingredients into mixing bowl and mix well. 2. Frost top and sides of cake. If you like, sprinkle almonds on frosting.
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