Irene's Carrot Cake

TRH Irene_s Carrot Cake
Beat together:
1½ cup oil
1½ cup brown sugar
4 eggs
1 tsp vanilla essence
2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
2 tsp ginger powder
Mix well and then fold in 4 cups grated carrots and 1/2 cup raisins.
Pour into a well-greased pan (I used a bundt pan) & bake in a preheated oven at 180C for +-40 mins or until tooth pick comes out clean when cake is pierced. ce once completely cool.
1 tub smooth plain cream cheese
125g butter
4 cups icing sugar
1 tsp caramel essence
1/4 tsp salt
Beat butter and cream cheese until smooth.
Mix in caramel essence and salt followed by the sifted icing sugar and beat well until smooth.
After icing the cake, top with roasted pecan nuts and almonds
Prepared, tried and tested by:  Irene Dasari  
Addendum: Melenie’s Decadent Saturday delight: Carrot Cake
Prepared, tried and tested by: Melenie Govender Pillay 
Melenie's Decadent Saturday delight
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup