Carrot cake

Preparation time: 20 minutes
Cooking time: 1 hour

6 grated carrots
100g brown sugar
100g of raisins
2 eggs
150g of white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
100g chopped macadamia nuts
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Ingredients for the sauce:
1 cup of raisins
100ml of brandy
100g of moscovado sugar
2 cups of water

Ingredients for the lemon:
2 lemons
150g of white sugar

Featured in:
December 2010

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, stir in raisins.

Preheat oven to 175C, grease and flour one 10 inch cake pan.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.

Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan.

To make the sauce place all the ingredients in a non-stick pan and cook on medium heat stirring constantly for 15 minutes, blend and set aside.

Slice the lemons, place in a baking tray sprinkle the sugar and cover with baking parchment, cook in a 120C hot oven for 3 hours. Let cool completely before serving.

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