Carrot Cake (courtesy of Kim Robinson)
Makes a 20cm round cake tin. Serves 10 to 12
Ingredients
- 1 1/2 cups Flour
- 2/3 cup sugar
- 1 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1 ½ cup of grated carrots (2 large carrots)
- 1 teaspoon of Vanilla Essence
- 1 teaspoon of Cinnamon
- 1/2 teaspoon of Salt
- 2/3 cup of oil (Canola Oil)
- 2 eggs
- 1/2 can crushed pineapple (227grams can)
Method
- Preheat Oven at 180c
- Put baking paper on the base of the cake tin and grease the sides.
- Sift dry ingredients into a bowl, add all the other ingredients.
- Mix well.
- Bake 30-50 mins (Check at 25 mins)
- ICING:
- 1 tablespoon of cream cheese
- 1 teaspoon of butter
- Zest of one lemon
- Mix the butter and cream cheese together. Add the lemon zest. Add the icing sugar 1 to 2 tablespoons at a time to make a nice smooth icing.
