Carrot Cake
Published in Cakes
Ingredients:
- 1¼ cups sugar
- 4 eggs
- 1¼ cups oil
- 1½ cups flour
- 1 tsp bi-carb
- 2 tsp baking powder
- 2 tsp cinnamon
- ¾ tsp salt
- 3 cups grated carrots
- ½ cup chopped pecans
Preparation:
- Beat eggs and sugar very well, then add oil and beat again till well blended.
- Add sifted dry ingredients, and fold in carrots and nuts.
- Bake in 2 x 22 cm sandwich tins at 190° C for 30 – 35 rninutes, or in 2 x 20 cm ring tins at 180° C for 35 – 40 minutes, or in loaftin(s) for 35 – 60 minutes.
- I cheat and make ordinary butter icing – equal quantities of butter and icing sugar beaten together and flavoured with fresh lemon juice to taste, and sprinkle chopped pecans all over.