carrot cake with cream frosting Recipe


2 cups plain flour
2 cups brown sugar
2 tspns bi-carbonate soda
2 teaspoons cinnamon
1 cup light olive oil
3 eggs lightly beaten
2 teaspoons vanilla
3 carrots medium, boiled & mashed
1 cup walnuts crushed
1 cup dessicated coconut
3/4 cup crushed pineapple
1/2 tspn nutmeg

Set oven to 180c and line 23cm springform tin with baking paper. Sift flour, sugar, bi-carb, cinnamon & nutmeg. Make well in the centre. Add oil, eggs, vanilla, beat, then fold in the walnuts, coconut and pineapple. Turn mixture into pan and bake for 70mins, leave in tin for about 10 minutes before turning out.

125g cream cheese (softened to room temp) 45g butter gradually beat in enough sugar to sweeten, with 1/4 teaspoon vanilla and juice of 1/2 lemon.


carrot cake with cream frosting

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