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Ingredients
100ml vegetable oil
2 large eggs
125g self-rising flour
125g light brown sugar
1 TSP ground cinnamon
125g carrots grated
25g desiccate coconut
25g walnuts roughly chopped
Pinch of salt
Method
Heat oven to 180C/350f. Oil and line the base and sides 20cm square cake tin with baking parchment.
Sift the flour, salt and ground cinnamon into a large bowl and stir in the brown sugar. Add the eggs and oil to the dry ingredients and mix well
Stir in the grated carrots, coconut and chopped walnuts
Pour the mixture into the tin and Bake in the preheated oven for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, and then check again. Leave to cool in the tin
For the icing
50g slightly salted butter, softened
225g icing sugar
50g full-fat cream cheese
1 TSP lemon juice
To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting).
Remove the cake from the tin and spread the Top with the topping and scatter with the remaining walnuts pop into the fridge then cut into 12 bars or slices
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Digital Camera Used is a Canon EOS M50 Kit
RodeLink Film Maker kit from : http://www.amazon.co.uk
Honey Bee by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100755
Artist: http://incompetech.com/