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Moist Ginger Carrot Cake

1 cup self-raising flour

1 tsp bicarbonate of soda

½ tsp ground cinnamon

½ tsp ground cloves

1 cup brown sugar, firmly packed

1 ½ cups carrot, finely grated (about 2 large carrots)

½ cup sultanas

½ cup glacé ginger, finely chopped

½ cup walnuts, finely chopped

2/3 cup oil

2 eggs, lightly beaten

For cream cheese frosting:

60 g cream cheese, softened

30 g soft butter

1 tsp grated lemon rind

1 ½ cups icing sugar

1

Grease 14cm x 25cm loaf pan, line base with paper, grease paper.

2

Sift flour, soda and spices into a bowl, stir in sugar, carrot, sultanas, ginger and nuts; stir in combined oil and eggs.

3

Beat on medium speed with an electric mixer for 5 minutes.

4

Pour into the prepared pan.

5

Bake in a moderately slow oven for about an hour.

6

Stand 5 minutes before turning onto a wire rack to cool.

7

When cold, spread with frosting.

For cream cheese frosting:

1

Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth, gradually beat in sifted icing sugar.

Servings: 1

Nutrition Facts

Serving size: Entire recipe (1541 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)

1323.32

Energy From Fat (39%)

123.4

% Daily Value

Total Fat 246.65g

379%

Saturated Fat 47.2g

236%

Cholesterol 512.7mg

171%

Sodium 3504.69mg

146%

Potassium 2606.4mg

74%

Total Carbohydrates 811.22g

270%

Fibre 23.72g

95%

Sugar 617.75g

 

Protein 42.93g

86%

 

 

Recipe Type: Cakes

Tips

Suitable to freeze for three months. Not suitable to microwave.



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