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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from the book 'Wenresepte 2000'. I've made it many times and it is absolutely foolproof. What I particularly like about it is that even though it doesn't use a large variety of spices it nevertheless has a deep flavour. The icing is fantastic as well. Ingredients:
3 eggs |
1 1/2 cups sugar |
1 cup vegetable oil |
3 cups grated carrots |
2 1/2 cups plain flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1/2 cup pecan nuts, roughly chopped |
1 1/2 cups icing sugar |
2 tablespoons lemon juice |
1/2 cup desiccated coconut |
Directions:
1. Preheat the oven to 375°F.
2. Beat the eggs and slowly add the sugar, beating continuously.
3. Stir in the oil and then the carrots.
4. Sieve together the flour, baking soda, cinnamon and salt.
5. Add the flour mixture to the carrot mixture.
6. Add the pecan nuts and mix well.
7. Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
8. Allow to cool for a few minutes before turning out onto a cooling rack.
9. Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
10. Spread the mixture over the cooled carrot cake.
11. Roast the remaining coconut for a few minutes in the oven until slightly coloured.
12. Sprinkle over cake.
13. Enjoy.
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