Nichol’s Garden Cafe’s carrot cake
Ingredients
1⅓ cups canola oil
1 cup brown sugar
1 cup white sugar
5 eggs
2 cups flour
2 tsp baking soda
¼ salt
2 tsp cinnamon
2 cups grated carrot
½ cup walnuts
Method
Mix oil, sugars and eggs together, add dry ingredients, then mix in carrots and walnuts. Pour into lined tins.
Bake at 160degC for 45-60min until skewer comes out clean.
Ice with cream cheese icing.
Decorate with chopped dried apricots, pumpkin seeds, dried cranberries and sliced almonds.
This recipe comes from Nichol’s Garden Cafe, in Cromwell.
