\u2022 One cup self-raising flour.<\/p>\n
\u2022 Half a cup plain flour.<\/p>
\u2022 One teaspoon bicarbonate of soda.<\/p>\n
\u2022 Half a teaspoon ground cinnamon.<\/p>\n
\u2022 Half a cup brown sugar.<\/p>\n
\u2022 Three quarters of a cup vegetable oil.<\/p>\n
\u2022 Half a cup golden syrup.<\/p>\n
\u2022 One teaspoon vanilla essence.<\/p>\n
\u2022 Two medium carrots, peeled and grated.<\/p>\n
\u2022 Three eggs.<\/p>\n
<\/p>\n
ALSO READ:<\/span><\/p>\n Make your own hot cross buns<\/a><\/p>\n How to make a coffee chocolate cake<\/a><\/p>\n <\/p>\n For the topping you will need:<\/strong><\/p>\n \u2022 125g cream cheese, at room temperature.<\/p>\n \u2022 Quarter cup icing sugar mixture.<\/p>\n \u2022 Half a teaspoon vanilla essence.<\/p>\n \u2022 Dozen baby carrots with stalks.<\/p>\n What to do:<\/strong><\/p>\n Preheat oven to 170 degrees Celsius. Brush a 20 centimetre round cake tin lightly with oil or melted butter and line the base with non-stick baking paper. Sift the flours, bicarbonate and cinnamon into a large bowl.<\/p>\n Put brown sugar, oil, golden syrup, eggs and vanilla into a large jug. Mix with a fork until evenly combined. Pour mixture onto dry ingredients, stir until just combined. Stir in the grated carrot. Pour the mixture into the cake tin and bake for one hour. Leave in the tin for five minutes then turn out onto a wire rack to cool.<\/p>\n To make topping, mix the cream cheese, icing sugar and vanilla essence with electric beaters until creamy, then spread over the top of the cake. Arrange the baby carrots on top of the cake to decorate.<\/p>\n \u2022 Information obtained from www.marthastewart.com.<\/em><\/p>\n <\/p>\n Hav<\/strong>e a story?<\/strong><\/p>\n Contact the newsroom by emailing: Melissa Hart (Editor)\u00a0<\/span>germistoncitynews@caxton.co.za,<\/a>\u00a0<\/strong>Leigh Hodgson (News Editor)\u00a0<\/span>leighh@caxton.co.za\u00a0<\/a><\/strong>or Busi Vilakazi (Journalist)\u00a0busiv@caxton.co.za.<\/strong><\/a><\/p>\n Also follow us on:<\/p>\n
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