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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   10

200g Self Raising Wholemeal Flour
115g Plain Flour
350g Caster Sugar
2 Teaspoons Cinnamon
2 Teaspoons Bicarbonate of Soda
250ml Flora Cuisine
3 Large Carrots, peeled & grated
4 Eggs
2 Lemons, grated
225g Icing Sugar

Mix together all dry ingredients in a large mixing bowl
Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm square cake tin.
Bake in a preheated oven 180oC (gas 4) for 45 - 55 minutes. Cool on a wire rack
Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar n a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.

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