Carrot cake

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4-6 servings Prep: 20 mins, Cooking: 45 mins
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You will love this incredibly moist and easy carrot cake recipe.

By Food24 April 24 2019
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Ingredients (17)

350 ml flour — white bread
160 ml soya flour
2,5 ml salt
10 ml Baking powder
2,5 ml Bicarbonate of soda
10 ml cinnamon — ground
250 g dates — chopped
125 ml brown sugar
750 ml carrots — grated
180 ml oil
160 ml orange juice
125 ml sultanas, raisins or currants
125 ml desiccated coconut
250 ml walnuts — roughly chopped
ICING
250 ml cashew nuts — soaked for at least 1 hour until soft
45-60 ml icing sugar juice and grated zest of 2 medium lemons
TO FINISH
icing sugar and lemon zest
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Method:

Preheat the oven to 180ºC. Grease a 20cm cake tin with
nonstick spray.

1. Sift all the dry ingredients together. Add the dates,
sugar and carrots and mix.

2. Whisk the oil and orange juice together and mix into the
cake batter.

3. Add the sultanas, raisins or currants, coconut and walnuts
and mix.

4. Transfer to the prepared cake tin, smooth the surface and
bake for 45 minutes or until a skewer inserted in the middle of the cake
comes out clean.

5. Transfer to a wire rack and leave to cool.

6. Icing Put the soaked cashews in a food processor and chop
finely. Add the icing sugar, lemon zest and juice and pulse until smooth and
thick – adding a little water if necessary.

7. Spread over the cake. Slice and sift icing sugar over.
Garnish with lemon zest.



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