Carrot and Macadamia Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I have no idea where I got this recipe from. I have been baking it for years and my family just loves it. Ingredients:
3 eggs |
1 cup caster sugar |
3/4 cup canola oil |
1 teaspoon vanilla essence |
1 1/3 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
2 cups grated carrots |
3/4 cup macadamia nuts, roasted and chopped |
125 g cream cheese, softened |
30 g butter, softened |
1 teaspoon vanilla essence |
2 teaspoons finely grated lemon rind |
250 g icing sugar |
extra macadamia nuts, roasted and chopped |
Directions:
1. In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
2. Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
3. Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
4. Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
5. To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
6. Spread icing over completely cooled cake and sprinkle with extra nuts.
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