| Moist Carrot Cake With Cinnamon Icing |
| 1 ¼ cups plain flour |
| ½ cup self-raising flour |
| 1 tsp bi-carbonate of soda |
| 1 tsp mixed spice |
| ½ tsp ground cinnamon |
| 1 cup packed brown sugar |
| ¾ cup chopped walnuts |
| 3 eggs, lightly beaten |
| 2 cups finely grated carrot |
| 1 cup mashed banana |
| 1 cup vegetable oil |
| For icing: |
| 125 g cream cheese |
| 60 g butter, softened |
| 1 ½ tsp cinnamon |
| 1 ½ cups icing sugar, sifted |
|
| 1 |
Pre-heat oven to 160°C. Grease a 24 cm spring-form pan and line base with baking paper. |
| 2 |
Sift dry ingredients together in a large bowl. Add remaining ingredients and stir until combined. |
| 3 |
Pour into prepared tin and bake for about 75 minutes. Stand 5 minutes and turn onto wire rack to cool. |
| 4 |
Beat softened cheese, butter and cinnamon in a small bowl with electric mixer until light and fluffy. |
| 5 |
Gradually beat in icing sugar until combined. Spread onto cooled cake. |
|
| Servings: 1 |
| Oven Temperature: 160°C |
| Preparation Time: 15 minutes
Cooking Time: 75 minutes |
| Nutrition Facts
| Serving size: Entire recipe (1968 grams).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
1719.14 |
| Energy From Fat (48%) |
196.49 |
| % Daily Value |
| Total Fat 392.56g |
604% |
| Saturated Fat 85.86g |
429% |
| Cholesterol 835.8mg |
279% |
| Sodium 3447.74mg |
144% |
| Potassium 2920.92mg |
83% |
| Total Carbohydrates 871.22g |
290% |
| Fibre 32.58g |
130% |
| Sugar 658.85g |
|
| Protein 69.85g |
140% |
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| Recipe Type: Cakes |
| Tips
Carrot cake is suitable for freezing. |
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