Ingredients Jump to Instructions ↓

  1. 3 medium grated carrots

  2. 3 medium sized eggs

  3. 2 teaspoon vanilla essence

  4. 1 1/2 cups of flour (self-raising or wholewheat)

  5. 300 ml

  6. 1 teaspoon baking soda

  7. 1 teaspoon ground cinnamon

  8. 125 gm brown sugar (or half and half with Splender Sweetner)

  9. 150 ml sunflower oil

  10. Grated zest of 1 orange

  11. 120 gr Sultanas

  12. Chopped Walnuts/Almonds/Brazils (Not too small)

Instructions Jump to Ingredients ↑

  1. Add the oil to the sugar, stir in slowly, Then add the cinnamon, zest of the orange and the vanilla essence, Add in the beaten eggs, the baking soda, flour and sultanas, the grated carrot.

  2. Finally stir in the nuts slowly.

  3. You should have a thick, moist fairly stiff mixture.

  4. Ensure all the mixture is mixed properly but please do it slowly.

  5. For the TOPPING 150 gram Cream Cheese 120 Gram Icing Suar Teaspoon Vanill Essence Walnuts to decorate and dust with Icing Sugar Just mix the Cream Cheese, Sugar and Vanilla essence together slowly, leave to set in the fridge for an hour, then decorate as you wish later when cake is completely cold.

  6. (I preferred to use Cocoa Powder in the topping, I like the colour and tast, but this of course is optional)

  7. Cocoa Powder (Optional) I preferred the choc topping


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