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Carrot Cake

A Dairy free carrot cake option if you don't add the topping



  1. Grease a 10cm cake tin with a pastry (or paint) brush; turn the baking tray upside down after greasing to allow any excess oil to drain away. Line with baking paper. Heat oven to 175°C.
  2. Sieve together the organic plain flour, baking powder, organic Fairtrade spices and salt into mixing bowl. Put organic Fairtrade sugar in a large bowl and stir in oil with a wooden spoon. Beat in the free-range eggs, 1 at a time. Continue to beat, adding in the organic flour mixture as spoonful at a time. Now stir in the organic walnuts and carrots - keep back about 1 tbsp of carrots for decoration).
  3. Spoon the mixture into a cake tin and bake for 70 - 80 minutes, or until top springs back when pressed lightly. Cool on a rack before cutting.
  4. For the frosting: use a blender and beat the cream cheese until smooth. Add butter a little at a time, beating it into the cream cheese until fully blended. Then add sugar and beat again until smooth. When cake is cold, smooth this frosting over the top with a knife dipped in hot water. Dot some carrots on the cake as decoration.


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