Carrot Cake with Flora Cuisine
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • 100 g of butter
  • 110 ml of Flora Cuisine
  • 350 grams plain flour
  • 350 grams caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp bicarbonate of soda
  • 250 ml
  • 3 large carrots
  • 4 medium eggs
  • 100 grams sultanas
  • 60 grams chopped nuts
  • 225 grams icing sugar
  • 1 large lemon juice and zest
  • 350 grams plain flour
  • 350 grams caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp bicarbonate of soda
  • 250 ml
  • 3 large carrots
  • 4 medium eggs
  • 100 grams sultanas
  • 60 grams chopped nuts
  • 225 grams icing sugar
  • 1 large lemon juice and zest

Instructions

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