2 cups self-raising flour
1 teaspoon blended flavor
1 teaspoon Ground Cinnamon
1 cup enduringly crushed coarse secured sugar
2 cups ground carrot (see note)
1 cup detached pecans
1 cup vegetable oil
3 eggs, painstakingly beaten
CREAM CHEESE FROSTING
125g cream cheddar, free
2 teaspoons finely ground lemon skin
1/2 cups icing sugar blend
Pecans, to structure
Select all fixings
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Technique
Stage 1
Preheat fire singe to 180°C/160°C fan-obliged. Oil a 6cm-massive, 19cm square cake dish. Line base and agrees with arranging paper.
Stage 2
Channel flour, flavor and cinnamon into a bowl. Union sugar, carrot, cut pecans, oil and eggs. Consolidate to join. Spread into filtered through dish. Warmth for 1 hour 15 minutes or until a stick brought into focus gives up all (spread uninhibitedly with foil if over-carmelizing). Remain under close limitations for gold minutes. Turn out onto a wire rack to cool.
Stage 3
Make icing: Using an electric blender, beat cream cheddar and lemon skin until smooth. A touch at a time beat in sugar until smooth. Spread icing over cake. Update with pecans. Serve.
Veggie dear High protein Low sodium Contains gluten Contains peanuts
Food
1963 kj
Centrality
31g
FAT TOTAL
5g
Sprinkled FAT
2g
Fiber
7g
PROTEIN
64mg
CHOLESTEROL
224.88mg
SODIUM
23g
CARBS (SUGAR)
40g
CARBS (TOTAL)
thanks for reading if you want more recipe then may read from the
akhrot cake and walnut cake..
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