Carrot & Brazil Nut Cake Recipe

Ingredients:

2 cups self-rising flour

1 ½ cups superfine sugar

2 tsp baking powder

1 cup chopped Brazil nut

2 tsp ground cinnamon

1 tsp ground ginger

1 ¼ cup sunflower oil

10 ½ oz grated carrots

4 eggs

1 tsp vanilla extract

For The Topping:

2 cups low-fat cream cheese

1 tsp clear honey

Brazil nuts to decorate

1. 1. Preheat the oven to 350o F. Grease and line a 9x11-inch cake tin. For the cake, put the flour, sugar, baking powder, brazil nuts, cinnamon and ground ginger in a large bowl. Add the sunflower oil, grated carrots, eggs, and vanilla extract and beat together to mix well. Pour the mixture evenly into the prepared pan.

2. Bake in the oven for about 50 minutes, or until firm to touch. Cool in the pan for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.

3. For the topping, combine the cream cheese and honey in a bowl. Spread the topping mixture evenly over the top of the cake. Decorate with Brazil nuts and serve in slices.

4. Enjoy!

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