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Carrot cake

5/4/2020

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As Autumn sets it, there is something very comforting about a wholesome carrot cake with a cup of tea.  This is a traditional family recipe that I make for my mum at our family gatherings. It does not contain any dairy so it is perfect for anyone lactose intolerant.  Happy baking!
Ingredients
1 cup caster sugar
1 cup vegetable oil
3 eggs – separated with the egg whites beaten to a soft peak
A few drops of vanilla essence
2 cups plain flour
2 cups of carrots -  grated
250g walnuts – roughly chopped (optional)
1 cup desiccated coconut
1 teaspoon baking powder
1 teaspoon bi-carbonated soda
1 teaspoon ground cinnamon
 
What to do
Preheat oven to 160 degrees (NOT fan forced).  Grease and line an 8 inch baking tin.
 
Place the sugar and oil in a large bowl and mix.  Add 3 egg yolks and vanilla, mix well. Add the flour mix. Add carrots, walnuts (if using), coconut, baking powder, bi-carbonated soda and ground cinnamon and mix well.  Fold in the egg whites.
 
Bake for 40-50 minutes.
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    Author

    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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