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Sally's Easy Carrot Cake

This recipe comes from a family friend and can be altered depending on what ingredients you have available at the time - the key is the carrots!




  1. Preheat the oven to 190°C.  Grease and line 12.5cm square cake tin.
  2. Grate the carrots.
  3. Whisk the free range eggs and organic Fairtrade caster sugar together until thick and creamy.
  4. Whisk in the oil - slowly - then add remaining ingredients.
  5. Bake in the oven for 20-25 minutes or until firm but still moist.  Use a wooden skewer to test this. 
  6. Turn out from the cake tin and allow to cool on a wire tray.
  7. When cold, combine all the ingredients for the orange icing together and beat well.  Spread the orange icing blend over the carrot cake.


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