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Carrot Cake
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Ingredients:
250g self-raising flour 2 teaspoons ground cinnamon 400g caster sugar 350ml vegetable oil 4 eggs 350g grated carrots 120g chopped walnuts If you want to decorate: 225g cream cheese 110g margarine, softened 450g icing sugar 120g chopped walnuts 1 teaspoon vanilla extract
Preparation method:
Preheat the oven to 180 C / Gas 4. Grease two round cake tins. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins. Bake for 25 to 30 minutes in the preheated oven, place cakes on wire racks to cool before removing from tins. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.
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