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Eleanor’s Carrot Cake

Ingredients (Cake)

255ml sunflower oil
340 g caster sugar
170g plain flour
225g grated raw carrots
3 eggs
¾ teaspoon of baking powder
¾ teaspoon of bicarbonate of soda
¾ teaspoon of cinnamon
Pinch of salt

Ingredients (Icing)

170g unsalted butter
170g cream cheese
225g icing sugar
Vanilla essence


Beat oil and sugar together, then beat in eggs.

Seive together flour + dry ingredients and stir into the egg mixture.

Stir in grated carrots.

Pour mixture into 2 greased 8″-9″ sandwich tins.

Bake for 45 mins gas mk 4, 180* C (350*F). Cool in tins for 5 mins before turning out onto cooling rack.

Beat icing ingredients together, sandwich cakes together and ice top. Good served chilled.

Break chocolate into a bowl & melt. Beat together sugar and butter until fluffy. Add egg yolks one at a time & beat. Pour chocolate into butter mixture & beat. Pour mixture into the chocolate bowl. Sieve together the flour and almonds and mix in. In a clean bowl whip egg whites until stiff. Tip 1/3 of the egg whites into the chocolate mixture and fold it in. Then fold in the rest of the egg whites. Grease & line an 8-9 inch cake tin, pour the mixture in and bake for 1 ¼ hours. Cool in the tin then turn onto a rack.


One comment on “Eleanor’s Carrot Cake

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