Carrot And Almond Cake

• 2 cup all purpose flour
• 3 tsp baking soda
• 1 1/3 cups sugar
• 2 tsp vanilla extract
• 1 pinch salt
• 1/2 tsp ground cinnamon
• 1 cup vegetable oil
• 4 None eggs
• 14 oz carrots, peeled and finely grated
• 1 cup ground almonds
• 3/4 cup cream cheese
• 2 tbsp heavy cream
• 3/4 cup powdered sugar
• 2 tbsp pistachio nuts, chopped
• 1 None carrot, peeled for garnish

1. Preheat the oven to 325u0b0F.
2. Mix the flour, baking soda, sugar, vanilla extract, salt, and cinnamon in a mixing bowl. Stir in the oil and add the eggs one by one. Stir in the carrots and almonds and pour the cake batter into a greased, floured 10 inch springform cake pan and smooth over.
3. Bake in the oven for 50-60 mins. About 20 mins before the end of the baking time, cover aluminium foil. Remove from the oven, and place on a cooling rack. Loosen the springform cake pan and leave to cool. Remove from the pan, once cool.
4. To make the frosting, whisk the cream cheese and cream until smooth. Add the powdered sugar and whisk again. Loosely spread the frosting on the cake and serve sprinkled with the pistachios and garnish with the extra carrot.

flour, baking soda, sugar, vanilla, salt, ground cinnamon, vegetable oil, eggs, carrots, ground almonds, cream cheese, heavy cream, powdered sugar, pistachio nuts, carrot

Taken from recipes-plus.com/api/v2.0/recipes/19783 (may not work)