posted by mindy 05-16-101 12:39 PM
Carrot Cake
3cups flour
2 tsp baking powder
1 tsp bicarb
2 tsp cinnamon
1 tsp salt
1 1/4 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1 cup crushed pineapple
1 cup dessicaated coconut
3/4 cup chopped pecans
Oven 180 (350) High altitude. Sift flour with baking powder, bicarb, cinnamon and salt. Butter well and flour 2- 9 inch square pans.
In mixmaster beat sugar, oil and eggs till well blended. Add carrots, pineapple, coconut and nuts. Mix well.
Gradually add flour mixture, beating just until well combined. Batter will be thin. Pour into prepared tins and bake for 45 minutes. Turn out Cool and ice with following.
Icing:
125g butter 500g icing sugar
1 tsp vanilla 100g cream cheese
Beat butter, icing sugar and vanilla together. The mixture will be crumbly. Stir in by hand the cream cheese. Do not beat too much as the mixture becomes water when you do so after adding the cheese.
Decorate with additional chopped pecans, red and green cherries.