Recipe for Pegasus Carrot Cake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
250 gm Self raising flour, sieved (8oz)
2 tsp Baking powder
150 gm Soft brown sugar, (5z)
100 gm Mixed dried fruit, (31/2oz)
200 gm Carrots, peeled and grated (7oz)
2 sm Bananas, mashed
150 ml Sunflower oil, (1/4 pint)
2 med Size eggs, beaten
1/2 x 200 g tub Creamery soft cheese
100 gm Icing sugar, sieved (31/2oz)
Instructions:
Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Cut a circle of greaseproof paper to fit in the base of a 20cm (8 inch)

loose based cake tin, then lightly grease the base and sides.

Mix together the flour, baking powder and soft brown sugar in a large bowl.

Add the dried fruit, grated carrot and bananas to the mixture.

Beat the oil into the eggs and pour into the bowl. Combine with a wooden spoon.

Spoon the mixture into the prepared tin and bake for 1 - 11/4 hours. Insert a metal skewer into the cake, if it comes out clean, then the cake is cooked. Cool on a wire rack.

Beat the soft cheese and icing sugar together.

When the cake is cold spread the icing over the top and decorate with Smarties.

NOTES : A deliciously moist cake with carrot and banana topped with sweet soft cheese icing.

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