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Carrot Cake Recipe

Ingredients: Serves 5

      • 3 eggs
      • 125g raw brown sugar
      • 65ml oil
      • 125g self-raising flour, sifted
      • 1 tsp ground cinnamon
      • 1 tsp ground nutmeg
      • 185g carrots, peeled and finely grated
      • 60g desiccated coconut (optional)
      • 60g raisins

         For the icing:

        • 150g unsalted butter – softened
        • 325g full-fat soft cheese – softened
        • 150g icing sugar – sifted


          • Grease an 18cm cake tin then line with grease-proof paper. Whisk the eggs and sugar together until creamy.
          • Slowly whisk in the oil, then add the remaining ingredients and mix together evenly.
          • Pour the mixture into the prepared cake tin. Level the surface and bake in a preheated oven, 190°C/Gas 5, for 20 to 25 minutes, until firm to the touch and golden brown. Turn out and cool on a wire rack.
          • Beat all the icing ingredients together to make a thick cream and spread over the cooled cake.
          • Refrigerate the cake for 2.5 hours before serving.

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