1 cup sugar
1 cup oil
¾ teaspoon. vanilla essence
1 teaspoon. cinnamon powder
1 teaspoon bicarb
¼ teaspoon. salt
11/4 teaspoon. baking powder
11/2 cups flour
1 cup chopped pecan nuts
2 cups finely grated carrots
1. Cream sugar,oil & eggs until fluffy.
2.Add vanilla essence,cinnamon
powder,bicarb,salt & baking powder &
3.Sift in flour & mix.
4. Lastly add in pecan nuts & carrots &
gently fold into flour.
5.Pour cake batter into prepared &
greased baking pans or muffin pans.
6.Bake at 180*C for approx. 15 minutes. or
until cake shrinks from the sides of
the baking pan.
7.When cake is cool,decorate with glace
icing & chopped pecan nuts or cream
cheese topping & pecan nuts.
Cream cheese topping:
100g soft butter
125g cream cheese
285g sifted icing sugar
2 teaspoon. vanilla essence
Beat butter & cream cheese.
Add the sifter icing sugar , vanilla
essence & beat well.
Sread over carrot cake & decorate with
chopped pecan nuts.
INFO / TIPS / CREDITS
Carrot cake is soft & light. Delicious
with a piping hot, cup of tea or