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Ingredients | Serves 8 | Cook 70 Mins

  • 2 cups of finely grated carrots – it comes up to around 4 medium sized carrots
  • 2 cups of brown sugar
  • 2 cups of white plain flour or wholemeal plain flour
  • 1 and 1/4 cup of oil – I like using grapeseed or rapeseed oil
  • 4 free range eggs
  • 2 tsp of cinammon
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • pinch of salt
  • handful of chopped mix nuts, raisins or pumpkin seeds – you can add all or just pick ones you like

For the icing:

  • 2 tubs of soft cream cheese – around 200g each
  • 2 tablespoons of butter
  • 3/4 cup of icing sugar
  • few drops of vanilla extract
  • few drops of lemon juice
  • orange zest – this is optional, but adds lovely flavour!

Method

  • Preheat the oven to 180 degrees.
  • Prepare a round cake tin, using butter and bread crumbs to line the tin
  • Peel and grate the carrots. In a mixing bowl beat the eggs with sugar.
  • Gradually add flour and oil, keep mixing.
  • Next add grated carrots, baking powder, soda, cinnamon and nuts/seeds that you are using.
  • Mix all to combine well.
  • Transfer to the cake tin and bake in the middle of the oven for about 45-50mins.

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