Recipes
Spicy Carrot Cake
Introduction
This is my favourite cake
Ingredients
| 1. | 1 1/2 cups grated carrots |
| 2. | 1 1/2 cups raisins |
| 3. | 2 1/2 cups water |
| 4. | 3 tablespoons oil |
| 5. | 1 cup golden syrup |
| 6. | 2 teaspoons cinnamon |
| 7. | 2 teaspoons nutmeg |
| 8. | 2 teaspoons mixed spice |
| 9. | 3 cups wholemeal self raising flour |
| 10. | 1 cup chopped walnut (or other nuts) |
| 11. | 1 tub soy cream cheese |
| 12. | 1/3 cup icing sugar |
| 13. | Rind of 1 lemon |
| 14. | 1 teaspoon vanilla essence |
Instructions
| 1. | Place ingredients 1-8 in a pan, and simmer for 10 minutes. Allow to cool completely (good to do the day before) |
| 2. | When cool add ingredients 9 and 10 |
| 3. | Mix all together well, and pour into a well buttered cake tin (or 2 cake tins) |
| 4. | Bake at 180 degrees for 45 mins to an hour. (If putting into 2 tins, they need less baking time). To test if cooked, poke with a stick of raw spaghetti, and if it comes out clean without cake batter on it, it is ready. Or just give it a push with your finger, if it bounces back, it's ready. |
| 5. | Beat remaining ingredients (11-14) together well, and ice cake with it. |
by Irene
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