Irene’s Carrot Cake

TRH Irene_s Carrot Cake

Beat together:
1½ cup oil
1½ cup brown sugar
4 eggs
1 tsp vanilla essence

2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
2 tsp ginger powder

Mix well and then fold in 4 cups grated carrots and 1/2 cup raisins.
Pour into a well-greased pan (I used a bundt pan) & bake in a preheated oven at 180C for +-40 mins or until tooth pick comes out clean when cake is pierced. ce once completely cool.

1 tub smooth plain cream cheese
125g butter
4 cups icing sugar
1 tsp caramel essence
1/4 tsp salt

Beat butter and cream cheese until smooth.
Mix in caramel essence and salt followed by the sifted icing sugar and beat well until smooth.
After icing the cake, top with roasted pecan nuts and almonds

Prepared, tried and tested by:  Irene Dasari  

Addendum: Melenie’s Decadent Saturday delight: Carrot Cake
Prepared, tried and tested by: Melenie Govender Pillay 

Melenie's Decadent Saturday delight

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This entry was posted in Cakes cupcakes and cookies by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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