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Soft 'n' fluffy carrot cake Recipe


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     Soft 'n' fluffy carrot cake

Category   Desserts - Breads
Sub Category   Vegetarian

160g grated carrots (about 3 medium)
3 medium eggs
175g self-raising flour
1 tbsp ground cinnamon
175g sunflower oil
1tsp bicarbonate of soda
50g icing sugar
1/2 pack cream cheese (full fat)

Preheat oven to 170C. Oil/line an 18cm cake tin. Mix sugar with oil, beat in eggs. Combine well. Then, stir in grated carrots.
Sift flour, bicarb and spices together. Sift flour mixture into the wet mixture and lightly mix - don't over stir. Mixture should look fairly soft and almost runny.
Pour mixture into prepared tin, bake for 40 - 45 mins. Cool for 5 mins, then turn the cake out of the tin and cool on a wire rack.
Beat the cream cheese and sift in the icing sugar. Frost the top of the cake. You can cut the cake into two layers and frost the middle if you like, but it's better not to because the flavour of the cake gets overtaken by the sweet icing.
Serving Suggestions
Marzipan carrots can be put on top as decoration, but not much else needed.

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