Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 24
Ingredients
  • 4 eggs
  • 2 cups sugar
  • 1 ½ cups veg oil
  • 2 tsps vanilla essence
  • 3 cups flour
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tsp nutmeg
  • 2 tsps baking soda
  • 3 tsp baking powder
  • 2-3 cups grated carrot
  • 1 cup chopped pecan nuts
  • 1 small can crushed pineapple with juice
  • 1 cup shredded coconut
  • For Frosting
  • 125ml cream cheese
  • ¼ cup of butter
  • pinch of salt
  • 2 teaspoons vanilla essence
  • 500g sifted icing sugar
  • few drops of milk
Instructions
  1. Preheat the oven to 350C/175C.
  2. Grease and flour two 10inch loaf tins or 2 9x13inch round pans
  3. Beat together the eggs, sugar, vegetable oil and vanilla essence
  4. Mix in the flour, baking soda, baking powder, and spices.
  5. Fold in the pecans , carrots, coconut and pineapple
  6. Pour into prepared pans, half fill them as this rises a lot
  7. Bake for 1 hour or slightly more if too moist when tested with a skewer.
  8. If you are baking cupcakes they only take 20mins.
  9. Frosting
  10. Cream the cream cheese with the butter until fluffy.
  11. Beat in a dash of salt and the vanilla essence
  12. Gradually add the sifter icing sugar, beating until smooth.
  13. Add a few drops of milk if its too thick.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/carrot-cake-2/