Drunken Carrot Cake


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Drunken Carrot Cake

For the cake

  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 150g light brown sugar
  • 50g pecans, chopped
  • 3 eggs
  • 150g sultanas, soaked overnight in 100ml dark rum
  • 225g carrots, grated
  • 170ml vegetable oil

For the icing

  • 100g soft butter
  • 225g icing sugar
  • 100g dulche de leche
  • 1 vanilla pod, seeds scraped out

Preheat oven to 160C. Mix together the flour, baking powder and bicarbonate of soda, then stir in all the rest of the ingredients. Mix everything until it forms a batter.

Pour the batter into 2 x 20cm greased and lined cake tins, then bake for 35-40 minutes.

Turn the cakes out and let them cool completely before icing.

For the icing: simply mix all the ingredients together.

Spread half of the icing on one cooled cake, top with the other cake and then spread the rest of the icing on top.



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