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Carrot Cake

INGREDIENTS:

3 cups flour
2 cups brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp bicarb
1 tsp salt
1 tsp baking powder
4 eggs
1 ½ cup oil
2 tsp vanilla essence
2 cups grated carrot
1 x 410g crushed pineapple (with juice)
1 ½ cup chopped pecan nuts

METHOD:

  1. Preheat oven to 180°C.
  2. Mix all dry ingredients and sugar together.
  3. Beat the eggs, vanilla essence and oil lightly together.
  4. Pour the egg mixture into the dry ingredients.
  5. Add the carrot, nuts and pineapple (and the juice) and mix well.
  6. Pour into tins and bake for about ½ an hour.

ICING:

  1. Beat 250g margarine until it is almost white and very fluffy.
  2. Slowly add 500g sifted icing sugar, whilst continuing to beat.
  3. Now beat in 250g cream cheese. This icing can now be piped onto the cake or muffins.
  4. If you need the icing to “drip” over the edges of the cake then beat in some cream to thin down the mixture.