- 1¼ cups (220g) brown sugar
- ¾ cup (185ml) vegetable oil
- 3 eggs
- 1½ cups (225g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2½ cups grated carrot (about 5 carrots)
- ½ cup (60g) chopped pecan nuts
- ½ cup (80g) sultanas
- 250g cream cheese, softened
- ⅓ cup (110g) icing (confectioner’s) sugar, sifted
- 1½ tablespoons lemon juice
For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.
Thanks Donna Hay... this recipe is from modern classics book 2 (HarperCollins, 2003)
Thanks for sharing. They look absolutely delicious. I can't wait to try the receipe. Have a beautiful day!
ReplyDeleteYum! I love Donna Hay
ReplyDeleteThanks Kellie and Embellish, the cakes turned out so well I felt I should share the recipe.
ReplyDelete