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Carrot Cake with Cream Cheese Topping
Ingredients
- 4 eggs
- 1 1/2 cup cooking oil
- 1 1/2 cup fine sugar
- 500 grams flour
- 1 tea spoon salt
- 1 tea spoon baking soda
- 2 tea spoon cinnamon powder
- 9 carrots (grated)
- 1 cup chopped walnut
- 250 grams cream cheese
- 3 tablespoon butter
- 200 grams icing sugar
- 1/4 lemon juice
Instructions
- Place egg, oil and sugar in mixing bowl. Mix well.
- Add flour, baking soda, cinnamon powder and salt. Mix well.
- Lastly, add in grated carrot and chopped walnut. Incorporate them well.
- Line a 8 inch square pan with parchment paper with two sides hanging out.
- Pour batter into baking pan. Bake at 180C, for 35-40 minutes.
- Stand cake to cool for 5 minutes when done.
- For cream cheese topping, beat cream cheese and butter till light and fluffy.
- Pour lemon juice in and add in icing sugar slowly. Mix them well.
- Spread the cream cheese mixture in between cake and on top of cake. Let it cool in fridge for about an hour before serving. Done
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