Makes 1 x 23cm cake
4 eggs
2 cups raw sugar
1 cups vegetable oil
cup crushed pineapple, drained
1 cup wholemeal flour
1 cup self-raising flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
2 cups grated carrot
1/2 cup walnuts, roasted and chopped
1/2 cup coconut, toasted
Icing
250g cream cheese, softened
50g butter, softened
2 tsp vanilla extract
2 tsp finely grated lemon zest
2-2 1/4 cups sieved icing sugar
1 Preheat oven to 180C. Grease or line the cake tin.
2 In one large bowl, whisk the eggs then whisk in the sugar and oil. Stir in the pineapple.
3 Sieve the wholemeal flour with the self-raising flour, cinnamon, nutmeg and baking powder.
4 Gently fold into the first mixture with the carrot, walnuts and coconut. Spoon into the prepared tin and bake for 50 minutes to 1 hour.
5 Make the icing by beating the cream cheese with the butter until smooth, then beat in the vanilla, lemon and icing sugar.
<i>Amanda Laird:</i> Carrot cake
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