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“A decadent version of the classic, this cake adds (tin) pineapple and luscious cream-cheese frosting. You can sprinkle some nuts on top. This is very moist carrot cake with only 1/4 cup of oil.”
READY IN:
55mins
YIELD:
16 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 170°C.
  2. Line 33cmx23cm tin with baking paper.
  3. In large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt.
  4. Add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs.
  5. Stir until combine with wooden spoon.
  6. Pour batter into prepared tin.
  7. Bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean.
  8. Cool completely before frosting.
  9. For cream-cheese frosting :
  10. Mix all ingredients together using hand held el. mixer until nice and smooth.
  11. Spread over the carrot cake.
  12. Refrigerate.
  13. Cut into bars.
  14. Carrot cake freezes well without frosting.

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