Carrot Cake

INGREDIENTS

4 large eggs
¾ cup oil
1 ¼ cups buttermilk
1 teaspoon vanilla essence
1 cup castor sugar
1 cup blitz brown sugar
2 teaspoon bicarbonate soda
½ teaspoon baking powder
Pinch salt
2 ½ cups flour
¼ teaspoon nutmeg
3 tablespoon cinnamon powder
1 cup desiccated coconut
1 small can crushed pineapples
1 cup peacan / walnuts
2 ½ cups carrots

METHOD

Preheat oven to 180degrees Beat together buttermilk and eggs , Add oil Add the vanilla essence as well as the sugars , beat until the sugar dissolves about 5 minutes now add the pineapples .sift the dry ingredients and lastly add the carrots , coconuts and nuts fold into the mix until well mixed.
Grease either a square or a round tin add mixture and bake for atleast 20 minutes on 180 then lower temp to 160 and bake until done .
Topping : 1 tub cream cheese ¼ butter 1 cup icing sugar Beat everything together until well blended Top with nuts

INFO & TIPS

Add more sugar on topping if needed .
If you are not a cream cheese fan ,
Ones the cake has bakes poke holes with a toothpick make a sugar syrup 1/2 cup water 1 cup sugar until thicken pour onto the hot cake and top with coconut and nuts .

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