July 04, 2018
Desserts, Cakes, 8 or 9 Inch,
Snacks, Dairy, Eggs, Vegetables, Carrot, Add it in the lunch box, Birthday, Easter, Entertaining, Game/Sports Day, Ladies Luncheon, Electric Mixer, Oven Bake, Butter/Margarine more
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"From Recipe+ October 2017. Times stated are to make the cake."
Preheat oven to 180C/160C fan forced.
Grease and line the base of 22cm (base measurement) round cake pan.
Combine flour, sugar, cinnamon, nutmeg, salt and pecans in a large bowl and stir in carrot and zest and make a well at the centre.
Whisk oil, eggs and sour cream in a jug and pour into the flour mixture, mix well to combine and then pour mixture into prepared pan and level surface.
Bake for 1 hour 40 minutes or until a skewer inserted at cente comes our clean.
Stand cake in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Spread three-quarters of the vanilla cram icing over the top and side of cooled cake.
Spoon remaining icing into a piping bag fitted with a 1cm plain nozzle and pipe around the edge of cake and decorate with marzipan carrots, if using.
VANILLA CREAM ICING - Using an electric mixer, beat cream cheese, butter and essence in a bowl until smooth. Gradually add the icing sugar beating constantly, until pale and creamy.
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