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Carrot Cake Delicious😍😍
Food & Drink
175g (6oz) carrots, coarsely grated
zest and juice 1 large orange
100g (4oz) walnut pieces
225ml (8fl oz) light olive oil
4 large free-range eggs
175g (6oz) self-raising wholemeal flour (or plain wholemeal and 2tsp baking powder)
175g (6oz) self-raising flour
175g (6oz) light muscovado sugar
1tsp grated nutmeg
1tsp ground cinnamon
for the frosting
300g (10oz) full-fat cream cheese
100g (4oz) icing sugar Plus extra walnuts to decorate
Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Place the cake ingredients into a large mixing bowl and beat until well blended. Place in the cake tin and spread until level. Bake for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
To make the frosting, beat the cream cheese, icing sugar and orange zest, and spread over the cake. Decorate with walnuts