Carrot Cake II

• 450 ml (14 fl oz) vegetable oil
• 400 g (14 oz) plain flour
• 2 tsp bicarbonate soda
• 570 g (1 lb 4 oz) granulated sugar
• 290 g (10 oz) eggs
• 1 pinch of salt
• 12 g (½ oz) ground cinnamon
• 530 g (1 lb 3 oz) carrots, peeled and grated
• 150 g (5 oz) walnuts, chopped
• 200 g (7 oz) cream cheese
• 150 g (5 oz) granulated sugar
• 100 g (3½ oz) butter

Ingredients for 24 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix all the ingredients together in a food processor for 5 minutes.

   Food processor
2. 2

   Pour batter into a cake tin 26 cm (10½ inches) in diameter.

3. 3

   Bake at 160°C (325°F/Gas 3) for 45 minutes.

   Oven
4. 4

   Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.

   Oven
5. 5

   Unmold cake and place it on a cooling rack.

6. 6

   For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.

7. 7

   Spread frosting over the cake using a palette knife.