Laura Jayes’ Mum’s carrot cake….

Laura Jayes’ Mum’s Carrot Cake

2 cups plain flour
2 tsp bicarb soda
2 tsp cinnamon
1/2 tsp salt
1+1/2 cups brown sugar
1/2 cup shredded coconut
1/2 cup sultanas
1/2 cup chopped walnuts
1 cup vegetable oil
2 tsp vanilla essence
2 cups finely grated raw carrot
3 eggs (beaten lightly)
1/2 cup crushed pineapple (with syrup)

Cream cheese frosting
3 tbs butter
3 tbs cream cheese
1/2 tsp vanilla
250g icing sugar

– Place flour, sugar, soda, cinnamon and salt in large bowl. Stir well to mix.
– Add all the remaining ingredients and blend together with a wooden spoon.
– Pour into a tin (9″/23cm square, 8″/20cm round) and let stand for 20 minutes.
– Bake in a slow oven (approx 150C) for 75-90 minutes. Watch the timing.
– Cool in tin for 10 minutes, turn out on a rack and cool before icing.

– Beat together all ingredients until smooth.
– If too thick add a small amount of milk.

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