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225g - Self-rising flour
225g - Light muscovado sugar
250 ml - Sunflower oil
200g - Carrot
1/2 tsp - Ground nutmeg and cinnamon- each
1 tsp - Orange zest
200g - Full fat cream cheese
40g - Golden icing sugar 60g - Unsalted butter
Walnut or pecan nut few pieces to decorate
How to Make Carrot Cake
Preheat the oven to 180 degree Celsius (fan oven 160 degree Celsius).
Grease and line two 18 cm sandwich tins.
Mix sunflower oil and sugar with a hand held electric whisk.
Add the eggs one by one and mix well.
Sift the flour, spices and orange zest and gently fold in together.
Fold in the grated carrots.
Pour into the prepared tins and bake for 30 to 40 min or until a skewer comes out clean.
Beat the cream cheese and butter until light and fluffy.
Sift in the icing sugar and mix it well.
Place one cake on the serving plate spread the icing on top of it.
Place the other cake on top of this cake spread the remaining icing on top of the cake.
Sprinkle some walnuts or pecan nut on top of the icing.
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