Carrot cake slice
Dec 30, 2012 1:00pm- 25 mins preparation
- 45 mins cooking
- Makes 15 Piece
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Ingredients
Carrot cake slice
- 2 cup self-raising flour
- 2 teaspoon ground cinnamon
- 1 cup firmly packed brown sugar
- 2 cup grated carrot
- 1杯贝吉塔ble oil
- 3 eggs, lightly whisked
- 375 gram light cream cheese, at room temperature
- 1 1/2 tablespoon lemon juice
- 3/4 cup icing sugar
- orange and green food colouring, to tint
Method
Carrot cake slice
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1Preheat oven to 180°C/160°C fan forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper.
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2Combine flour, cinnamon and brown sugar in a bowl. Add carrot, oil and egg; stir to combine. Pour into prepared pan. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
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3Using an electric mixer, beat cream cheese, juice and sifted icing sugar in a bowl until light and creamy. Reserve 1/3 cup of the icing. Spread remaining icing over cooled cake. Cut cake into 15 squares. Tint half the reserved icing orange; tint the other half green. Place orange icing in a small piping bag fitted with a 2mm nozzle. Pipe carrots at centre of each piece of cake. Place green icing in a small piping bag fitted with a 2mm nozzle. Pipe stalks onto carrots. Serve.
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