Carrot Cake

INGREDIENTS

2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (Robertson’s)
1 teaspoon ground mixed spice (Robertson’s)
1 teaspoon salt

½ cup margarine (¼ pound)
¼ cup cooking oil
1 ½ cups castor sugar
2 tablespoons cold water
4 eggs
1 teaspoon vanilla essence

¼ cup chopped pecan nuts
2 cups of carrots finely grated

METHOD

Preheat the oven to 180°
Grease a large tin

Sift together the flour, baking powder, cinnamon, mixed
spice and salt

Beat together the margarine, oil, castor sugar and water
until light and creamy

Add in the well beaten eggs and mix well

Add in the vanilla essence then fold in the dry
ingredients (the flour, baking powder, cinnamon, mixed
spice and salt)

Stir in the carrots and the pecan nuts

Add the mixture into the greased pan and bake for
about 45 minutes

Test to see if the cake is baked by inserting a thin sharp
knife through the cake

If it is still raw then cover the cake with foil and bake for
a further 10 minutes

Make sure cake is completely cold before you put the
topping on.

INFO & TIPS

TOPPING

½ tub mascapone cheese
1 tablespoon icing sugar
Beat the above together. Spread on top of the cake
and decorate with chopped pecan nuts.

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