RICANDI

THE BEST Carrot Cake RECIPE

CARROT CAKE BY MAYA
3 eggs
¾ cup oil
½ tsp salt
2 cups of flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ cup coconut
2 tsp vanilla essence
2 cups brown sugar
¾ small can tinned crushed pineapple drained really well
3 cups of grated carrot

Put eggs, oil, salt, sugar, vanilla, in large bowl.  Use a whisk to beat it all up.  Fold in grated carrots and crushed pineapple.  Sift in dry ingredients and fold into mixture.

Line a round baking tray with baking paper.
Bake at 180 for 50 minutes and then turn off oven and leave for 20 mins.

When its cool

ICE WITH :
1 x 250 gm cream cheese mash with fork
1 heaped tablespoon of butter heated
Juice and rind of 1 lemon
1 cup of icing sugar and keep adding to get right consistency..whip with whisk to get rid of any lumps or use an electric beater..

For an eggless cake - replace eggs with 1 banana + 1 Tbsp of apple cide vinegar.

For carrot cake muffins - Pour mixture into 20 x medium muffin paper cups and cook for 18 - 20 minutes on 180 degrees.

Freeze and then reheat in preheated oven for 15 - 18 minutes.