Carrot Cake
Total time
Author: Vanessa Colby @ Shades of Cinnamon
Recipe type: Baking
Serves: 24
- 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
- Preheat the oven to 350C/175C.
- Grease and flour two 10inch loaf tins or 2 9x13inch round pans
- Beat together the eggs, sugar, vegetable oil and vanilla essence
- Mix in the flour, baking soda, baking powder, and spices.
- Fold in the pecans , carrots, coconut and pineapple
- Pour into prepared pans, half fill them as this rises a lot
- Bake for 1 hour or slightly more if too moist when tested with a skewer.
- If you are baking cupcakes they only take 20mins.
- Frosting
- Cream the cream cheese with the butter until fluffy.
- Beat in a dash of salt and the vanilla essence
- Gradually add the sifter icing sugar, beating until smooth.
- Add a few drops of milk if its too thick.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/carrot-cake-2/
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