Carrot Cake, Cream Cheese Sorbet

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
1282
FAT
253%
CHOL
114%
SOD
59%

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Ingredients for 8 servings

250 g caster sugar

250 ml cold water

100 ml freshly squeezed lemon juice

2 tablespoons liquid glucose

800 g cream cheese (or full fat soft cheese, such as Philadelphia, works just as well)

50 ml Aspall dry cider

100 g sultanas

250 ml rapeseed oil

4 eggs

300 g plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

a pinch of table salt

350 g soft dark brown sugar

80 g walnuts, roughly chopped

80 g pumpkin seeds

125 g coarsely grated (cored but unpeeled) eating apples

250 g coarsely grated carrots (preferably with their skins on – wash well and pat dry before grating)

100 g caster sugar

100 ml cold water

finely grated zest and juice of 1 lemon

100 g coarsely grated (peeled) carrots

icing sugar, for dusting (optional)

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