Recipes - Baking - Tropical Carrot Cake
Ingredients:
Cake
1 ½ cups cooking oil
3 cups flour
1 ¼ cups sugar
1 t bicarb
2 t baking powder
¾ cup chopped pecan nuts
2 t cinnamon
4 eggs
1 t salt
3 cups grated carrot
1 cup crushed pineapple
½ cup dessicated coconut
Icing
90g (100 ml) margarine
450g (750ml) icing sugar
200g (200ml) cottage cheese
5 ml vanilla essence
50g (125ml) chopped nuts
Method:
Preheat the oven to 180 degrees C (350 F)
Sift flour with baking powder, bicarb, cinnamon and salt.
Grease two 2 x 22cm square tins.
Beat sugar, oil and eggs until well blended.
Add carrots, pineapple, coconut and nuts. Mix well.
Gradually add the flour mixture, beating just until well combined.
The batter will be thin.
Pour into prepared tins and bake for 45 minutes. Turn out.
Cool and ice with cream cheese icing.
Icing Method
Cream the butter and icing sugar, then add the remaining ingredients and spread onto cool cake.
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