• 4 eggs
• 500 ml sugar
• 250 ml cooking oil
• 625ml self-raising flour
• 5 ml baking soda
• 5ml cinnamon
• 1ml salt
• 750ml coarsely grated carrots
• Optional: walnuts

Method

1. Beat eggs and sugar until creamy
2. add cooking oil to and beat, sift flour, baking soda, cinnamon and salt together.
3. Fold into the egg mixture and add the carrots
4. Place in an oven-proof bowl and bake for 180°C (356°F) for 35 to 40 minutes

Icing

• 700ml caster sugar
• 200ml smooth cream cheese
• 5ml vanilla essence
• Optional: Walnuts

Method

1. Mix butter, icing sugar using a hand blender.
2. Add cottage cheese and vanilla essence.
3. Spread over cake decorated with nuts.

Appetizer Cheese Cake Recipe:

1. Line deep 8″ round or square pan with waxed paper, leaving good margins at sides to fold over finished cake.
2. Brush bottom and sides with melted butter, and line pan with part of of the crushed crackers, making a layer about 1/4 inch thick.
3. Mix remaining ingredients except the crackers and add to sour cream.
4. Sir the sour cream mixture about 1/2″ thick over crushed cracker lining.
5. Fill pan with alternate layers of sour cream and crushed crackers, ending with a layer of cracker.
6. Fold sides of waxed paper over cake.
7. Place in refrigerator for at least 24 hours.
8. Turn out on serving plate.
9. Peel the waxed paper off.
10. Cut in small wedges or “fingers” to serve.
11. Yields one 8″ cake.

List of ingredients required:

• 2 cups finely crushed cheese crackers.
• 1 green pepper, finely chopped.
• 1/2 cup finely chopped, stuffed green olives.
• 1/2 cup finely chopped celery.
• 2 tablespoons lemon juice.
• 1 small onion, minced.
• 1 teaspoon salt.
• 1/4 teaspoon paprika.
• 1 teaspoon Worcestershire sauce.
• Dash of Tabasco.
• 2 cups sour cream.

1. Butter and lightly flour a 25 cm (10 inch) round springform tin.
2. Line the base with a round of greaseproof paper.
3. Sift the potato flour and the plain flour together twice.
4. Whisk the egg yolks with three-quarters of the castor sugar and lemon rind in a large mixing bowl until they are very thick.
5. Whisk the egg whites until stiff, but not too dry, then gradually whisk in the remaining castor sugar, whisking until very shiny.
6. Carefully fold the sifted flours into the egg yolk mixture, then gradually fold in the egg whites.
7. Pour the sponge mixture into the prepared tin and bake at 180ºC (350ºF) mark 4 for 40-45 minutes until very well risen, and a wooden cocktail stick or skewer inserted in the centre of the sponge comes out clean.
8. Allow the sponge to cool in the tin for 10 Minutes, then transfer to a wire rack to cool completely.

List of ingredients required:

• 50 g (2 oz) potato flour.
• 50 g (2 oz) plain flour.
• 5 eggs, separated.
• 175 g (6 oz) castor sugar.
• Finely grated rind of 1 lemon