Carrot Cake
Over a year ago
5,992 views
Ingredients
- 4 Eggs
- 1 1b Icing Sugar
- 8 oz Cream Cheese
- 2 oz Buter
- lots Icing
- 8 oz can drained Crushed Pineapple
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 2 cups Wholemeal Flour or half w/meal and half white
- 1 cup Peanuts well chopped
- 3 cups Carrots grated
- 1.5 cups Cold pressed cooking oil
- 2 cups Sugar (I use raw)
- 2 tsp Vanilla
Accompaniment
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Description
Family favourite great for parties or dessert as well as a regular one for the cake tins.
Method
-
1
Chop nuts in food processor. Remove and grate carrots.Add carrots to nuts in large mixing bowl.
Put oil and supgar into food processor and mix.Add eggs and mix.Briefly mix in cinnamon and Baking Soda. Add to the ingredients in large mixing bowl along with the drained pineapple and mix well.
NB If you have a large enough food processor you can mix all ingredients in that.
Put into two large greased and floured cake tins and bake in mod. oven 35-40 mins or until cake springs back at the touch or test with a skewer to see if cooked.
Icing.
Warm cream cheese and butter slightly and blend all ingredients together. Use some of the pinapple juice if too thick.
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