Sunday, July 27, 2008

Carrot Cake

You will never buy carrot cake again after making this, the most simple and delicious of recipes. Serves 8.


1 cup grated carrot
6 1/2 ounce (200 g) canned, crushed pineapple, drained of juice
1 cup all-purpose (plain) flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
5 tablespoons oil
1/4 cup chopped walnuts
3 tablespoons butter
3 tablespoons cream cheese
1/2 teaspoon vanilla
8 ounces (250 g) icing sugar


1. Preheat oven to 350 degrees F (180 degrees C). In a bowl sift the flour, baking powder, baking soda, salt, cinnamon and sugar.
2. Add eggs and oil. Mix very well. Stir in the carrot, pineapple and walnuts.
3. Pour into a baking tin lined with baking paper. Bake for 35-40 minutes or until a skewer comes out clean. Cool before icing.
4. For the icing, place all ingredients in a bowl and beat well. If it is too thick, add a little milk.

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