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Reshika's ‎​Carrot cake

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250 g carrots, peeled and grated
3 large eggs
200 g light brown sugar (250 ml)
250 ml sunflower oil
240 g self-raising flour (500 ml)
5 ml ground cinnamon
5 ml ground nutmeg
pinch salt
100 g pecan nuts
30 g seedless raisins
500 ml sifted icing sugar
125 g low fat smooth plain cottage cheese
Preheat oven to 160 º C. Grease a 20cm cake tin or medium loaf pan.
Beat eggs, sugar and oil together in a mixing bowl, for 2 minutes.
Gently add in all the remaining ingredients and mix together.
Pour mixture into the prepared tin and bake for 45 minutes.
Once cake has cooled slightly, turn out onto a cake cooling rack.
Ice the cooled cake with the topping made by mixing both ingredients together. Decorate with the reserved pecan nuts.
Hints and Tips
Use this mixture to bake muffins for a change – bake them at 180 ºC for 20 minutes.
Prepared, tried and tested: Reshika Singh

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