Carrot Cake

Everyone has a few handwritten recipes handed down from friends and family members, which makes referencing the recipe back to an original source pretty difficult…. This is one of those recipes.

Carrot cake must be one of the most under-rated cakes in my books. I don’t normally think of it first when I think of baking a cake, but in reality, it is one of the easiest, moist and delicious cakes out there! (Ask my mom… it is her favourite.)

And this one is no exception! A definite make again

Carrot Cake

half a tin of pineapple pieces (drained and roughly chopped)
3 eggs
175ml sunflower or canola oil
200g sugar
2 teaspoons cinnamon
225g self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
50g desiccated coconut
60g walnuts (roughly chopped)
200g carrot (grated)

  • Whisk together eggs, oil and sugar until creamy
  • sift cinnamon, flour, baking powder & bicarb into the egg mixture
  • fold in coconut, walnuts, carrot and pineapple pieces
  • spoon into a greased baking tin and bake for 45min at 180C
  • I topped mine with a cream cheese icing (300g cream cheese with 50g icing sugar) and some roughly chopped nuts (pistachio & walnut)

 

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