INGREDIENTS

Carrot cake
Ingredients
325ml oil
200g (250ml) brown sugar
100g (125ml) white sugar
4 eggs
2x250ml cake flour, sifted
10ml bicarbonate of soda
10ml cinnamon
2.5ml salt
5ml vanilla essence
1ml ground cloves
500ml grated carrots
50g pecan nuts, chopped

Cream cheese topping
100g Clover Butter, softened
125g Clover Plain Smooth Cottage Cheese
Dash vanilla essence
500ml icing sugar

METHOD

method
Preheat oven to 180ºC
Beat the white sugar, brown sugar, eggs and oil
for 3 minutues.
Add the sifted flour, bicarbonate of soda,
cinnamon, salt, vanilla essence and ground cloves.
Mix well.
Lastly, add the grated carrots and chopped nuts
and mix.
Spoon mixture in a greased pan and bake for ± 50
minutes until done.
Remove from oven and leave to cool slightly in pan.
Remove from pan and leave to cool completely
before icing.
Ice with cream cheese topping and decorate with
coconut shavings and whole pecan nuts.

To make the cream cheese topping:
Mix butter and cream cheese and add the vanilla
essence.
Add icing sugar and mix well until smooth

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