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Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 115 g Plain flour; 1 Dsp pineapple; crushed; 55 g Butter softened; 3 Eggs; 200 g Carrots; grated; 1 ts Baking soda; 1/2 ts Cinnamon; 55 g Pecan nuts; finely chopped; Makes 1 cake; 115 g Wholemeal flour; 2 ts Mixed spice; 1 Orange; rind of; 115 g Sultanas; 115 g Caster sugar; 55 g Desiccated coconut; 70 ml Light vegetable oil

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INGREDIENTS

115 g Plain flour
1 Dsp pineapple; crushed
55 g Butter ; softened
3 Eggs
200 g Carrots; grated
1 ts Baking soda
1/2 ts Cinnamon
55 g Pecan nuts; finely chopped
Makes 1 cake
115 g Wholemeal flour
2 ts Mixed spice
1 Orange; rind of
115 g Sultanas
115 g Caster sugar
55 g Desiccated coconut
70 ml Light vegetable oil

Servings

INSTRUCTIONS

MMMMM--------------------------TOPPING------------------------------- 55 g Butter; softened 1 225 gram ful fat soft cheese -or marscapone 85 g Icing sugar; sifted Few drops of vanilla essence 55 g Pecan nuts; up to 85 1/2 Orange; rind of Preheat oven to 180C/350F/gas 4. Whisk the eggs and caster sugar together in a bowl until light and fluffy. Fold in the butter and oil and mix together lightly. In a separate bowl mix together the flours, baking soda, spice, carrots, sultanas, coconut, pecans, pineapple and orange rind. Add the egg mixture and mix well then transfer to a lined 900g loaf tin. Bake in the oven for 1 to 11/4 hours, until well risen and firm to the touch. To make the icing, blend the butter and cream cheese together until smooth. Add the icing sugar, vanilla and nuts and mix well. Spread the icing on top of the cake and decorate with whole pecan nuts and orange rind. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n,

NOTES

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Carrot Cake

115 g Plain flour
1 Dsp pineapple; crushed
55 g Butter softened
3 Eggs
200 g Carrots; grated
1 ts Baking soda
1/2 ts Cinnamon
55 g Pecan nuts; finely chopped
 Makes 1 cake
115 g Wholemeal flour
2 ts Mixed spice
1 Orange; rind of
115 g Sultanas
115 g Caster sugar
55 g Desiccated coconut
70 ml Light vegetable oil

MMMMM--------------------------TOPPING-------------------------------     55 g  Butter; softened      1    225 gram ful fat soft cheese           -or marscapone     85 g  Icing sugar; sifted           Few drops of vanilla essence     55 g  Pecan nuts; up to 85    1/2    Orange; rind of   Preheat oven to 180C/350F/gas 4. Whisk the eggs and caster sugar  together in a bowl until light and fluffy. Fold in the butter and oil  and mix together lightly.    In a separate bowl mix together the flours, baking soda, spice,  carrots, sultanas, coconut, pecans, pineapple and orange rind. Add  the egg mixture and mix well then transfer to a lined 900g loaf tin.  Bake in the oven for 1 to 11/4 hours, until well risen and firm to  the touch.    To make the icing, blend the butter and cream cheese together until  smooth. Add the icing sugar, vanilla and nuts and mix well. Spread  the icing on top of the cake and decorate with whole pecan nuts and  orange rind.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/    Posted to Digest bread-bakers.v097.n,

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Nutrition

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Serving Size: 1 Serving (1582g)
Recipe Makes: 1 servings

Calories: 3396
Calories from Fat: 1340 (39%)

Amt Per Serving		% DV

	Total Fat 148.8g	198 %
	Saturated Fat 75g	375 %
	Monounsaturated Fat 41.7g
	Polyunsanturated Fat 13.6g
Cholesterol 3290.8mg		1013 %
Sodium 2666.7mg		92 %
Potassium 2786.6mg		73 %
Total Carbohydrate 409.6g		120 %
	Dietary Fiber 22.8g	91 %
	Sugars, other 386.8g
Protein 129g		184 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3396

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