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Carrot Cake

Nothing beats a classic carrot cake - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!

  • Cook: 45 mins
    Prep: 15 mins
  • 9
  • Easy
  • Suitable for home freezing
Go back

Carrot Cake

Nothing beats a classic carrot cake - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!

  • Cook: 45 mins
    Prep: 15 mins
  • 9
  • Easy
  • Suitable for home freezing

Ingredients

175g Juvela Gluten Free Fibre Mix
1tsp baking powder
175g light muscovado sugar
50g chopped pecans
140g grated carrots
100g raisins
Zest of an orange
3 medium eggs, beaten
175ml sunflower oil
Topping
200g cream cheese
50g (2oz) butter
100g (4oz) icing sugar
1tsp vanilla essence
Orange zest
To decorate
Roughly chopped pecans

Method

  1. You will need an 8inch (20cm) round or square cake tin, greased and base lined
  2. Place all the ingredients into a large bowl and beat together thoroughly with an electric whisk or food mixer.
  3. Turn the mixture into the prepared tin and smooth the surface with a spatula.
  4. Bake in a preheated oven (Oven temperature: 180ºC/350ºF/Gas Mark 4) for 45-50minutes.
  5. For the topping, place all the ingredients into a bowl and blend together until smooth.
  6. Spread over the top of the cake and decorate with chopped pecans.

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