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Kat’s Carrot Cake

Cake ingredients
  • 3 eggs
  • ½ cup oil
  • 2 cups plain flour
  • 1 cup caster sugar
  • 3 tsp baking soda
  • ½ tsp cinnamon
  • 3 cups grated carrot
  • ½ cup chopped walnuts,
  • 1 tsp grated orange rind
  • ¾ cup crushed pineapple
Cake method

Beat the eggs until they’re thick and frothy.  Stir in the oil.  Sift flour, sugar, baking soda and cinnamon into the egg mixture.  Stir to combine.  Stir in the carrot, walnuts, orange rind and pineapple.  Line the base of a 23cm ring tin with baking paper and spoon the mixture into the tin.  Bake at 180C for 40 minutes, or until the cake springs back when lightly touched.  Leave in the tin for 10 minutes, before turning out.  When it’s cold, ice with cream cheese icing, and scatter with some chopped walnuts.

Icing ingredients
  • 2 tbsp butter, softened
  • ¼ cup cream cheese (e.g. Philadelphia)
  • 1 cup icing sugar
  • ½ tsp grated lemon rind
Icing method

Beat the butter and cream cheese until it’s creamy.  Mix in the icing sugar and lemon rind, beating well to combine.

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