- 1.8 litre sunflower oil
- 1.35kg soft brown sugar
- 24 eggs
- 1.05kg golden syrup
- 2.1kg self-raising flour
- 12 tsp cinnamon
- 12 tsp crushed cloves
- 6 tsp ground ginger
- 6 tsp bicarb
- 1.35kg grated carrots
- 300g desiccated coconut
- 6 tbsp chopped walnuts
- FROSTING:
- 1 kg butter
- 2 kg cream cheese
- 200g icing sugar vanilla
carrot cake
Ingredients
Method
Whisk oil, eggs, sugar and syrup. Beat in flour, spices, bicarb. Add carrots, coconut and walnuts. Bake 180°C for 40 minutes.
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