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Carrot cake Directions
When we first heard about carrot cakes in the 1980s, we were very skeptical of the whole idea. This delicious cake goes to prove just how wrong we were. 300g (10 Â½ oz) self-raising flour 1tsp cinnamon 1tsp mixed spice 4 medium eggs 350g (12oz) caster sugar 1tsp vanilla extract 300ml (10fl oz) olive or vegetable oil Pinch of salt 60g (2oz) hazelnuts 60g (2oz) walnut pieces 150g (5oz) sultanas 3 large grated carrots Lemon cream cheese frosting
Preheat oven to 180â�°C (350â�°F).
Sift flour, cinnamon and mixed spice together into a large bowl. Add eggs, sugar, vanilla, oil and a pinch of salt. Mix lightly, then incorporate hazelnuts, walnuts, sultanas and grated carrots.
Pour into a greased and lined 23cm (9in) greased cake tin. Bake in preheated oven for 1 hour. Check the cake with a skewer. If it comes out clean, the cake is cooked, if it doesnâ��t, cook for a further 5-10 minutes and try again. Allow to cool in tin for 15 minutes, then remove and cool on cooling rack.
Top with lemon cream cheese frosting. Serves 8-10.