Feriel's Cinnamon Carrot Cake

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Cinnamon Carrot Cake
Can resist a slice of moist, frosting-topped cinnamon carrot cake? 🍰🍰🍰🍰🍰
250 ml light brown sugar
250 ml oil
3 eggs, beaten
10 ml ground cinnamon
5 ml of bicarbonate of soda
375 ml Self-raising flour
7 ml baking powder
350 ml finely grated carrots
250 ml chopped walnuts
250 ml plain smoothed cream cheese
5 ml vanilla essence
25 ml castor sugar
Mix sugar and oil and stir in beaten eggs.
Add cinnamon and bicarbonate of soda.
Stir then add sifted flour, baking powder, carrots, and walnuts.
Pour into lined and greased large square cake tin & bake at 180C for 35 -40 minutes, or until a skewer inserted in center comes out clean.
Cool off and turn out on a wire rack to cool completely.
Combine all ingredients well & spoon over top of cooled cake.
Decorate with walnuts.
Recipe of late Aunty Faldela Williams (The Cape Malay cookbook)
Prepared, tried and tested Feriel Sonday
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