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Gail’s Carrot Cake

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TRH Gail's Carrot Cake

1 cup flour
1 tspn baking powder
1 tspn bicarbonate of soda
1 tspn ground cinnamon
1 cup castor sugar
2 eggs
1/2 cup canola oil
2 1/2 cups grated carrot
Sift flour, baking powder, bicarbonate of soda & cinnamon into a bowl.
Stir in castor sugar. Beat eggs & oil together.
Add egg mixture & carrot to the dry ingredients, stirring until well combined.
Pour mixture into a baking paper lined 20cm ring tin or square tin.
I used a heart shaped baking tin. Leave to stand for 5 minutes.
Bake at 160 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Remove from oven.
Leave in tin for 10 minutes before turning onto a cooling rack.
When cold, dust with icing sugar or frost with cream cheese icing.
Garnish with nuts.

Cream cheese icing
60g butter
150g cream cheese
1/4 tspn vanilla essence ( I used 2 tsp lime juice )
1 cup icing sugar
Place butter, cream cheese, lime juice and sifted icing sugar into bowl of food processor. Process until smooth.

Recipe credit : Indira Maharaj
Prepared, tried and tested by: Gail Haselsteiner

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