If you’re a carrot cake lover, try this moorish moist recipe.
1½ cup treacle brown sugar
1/4 cup smooth apricot jam
2 cups grated carrots (500 ml)
2½ cups cake flour
1 1/4 cup oil
1½ teaspn bicarbonate soda
2 teaspoon baking powder
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon mixed spice powder
1 cup of any juice, Orange, pineapple or peach juice
Cream sugar and eggs.
Add oil and jam.
Add grated carrots
Sieve dry ingredients and add to liquid mixture.
Bake on 180C for 12 to 15 min or until golden brown.
Add cream cheese when cookies is completely cold.
Cream cheese topping
I tub plain smooth cottage cheese
35 ml castor sugar
1 teaspoon vanilla essence
Mix all ingredients and decorate with walnuts or pecan nuts.
Prepared, tried and tested by: Feriel Sonday
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