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This carrot cake is so easy to make you'll hardly believe it! Most of it done in a food processor in mere seconds. And the cream cheese icing is to die for!
I've always been very fond of carrot cake, especially with cream cheese icing. This one is moist, and not overly sweet. A real keeper. The only "problem" is that it is all gone before you know it. Recipe adapted from Lynne Pope.
The family recipe book with the carrot cake recipe.
Grating 250 g of carrots in a large bowl.
Carrots with walnuts, set aside.
Sugar, oil and eggs in food processor before blending.
Sugar, oil and eggs after blending for 30 seconds.
Adding the flour, cinnamon and baking soda to the mix of eggs, oil and sugar.
Adding the blended ingredients to the grated carrots and walnuts
The cake mix in a greased cake tin.
Icing sugar, butter, cream cheese and lemon juice before blending in food processor.
Finished cream cheese icing, ready to use
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Kissing don't last; cookery do! George Meredith