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“A recipe by Ailsa Forbes, printed in the Friends of Insch Hospital and Community Cook Book 3rd Edition. Works well with almond flour, making it gluten free.”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
8 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cake:
  2. Line an 8in square baking tin. Beat eggs, oil, sugar and cinnamon.
  3. Sift flour, baking powder and bicarbonate of soda into a separate bowl, and add to egg mixture. Add nuts and carrots.
  4. Bake at 350 deg F for 30-40 mins, until a skewer comes out clean. Cool completely before icing.
  5. For the topping:
  6. Cream the cheese and margarine. Mix in icing sugar and vanilla essence. Spread on cake.

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