SECRETS CARROT CAKE
Recipe and photo: Glynn Bell
Beautiful and moist cake.
FOODLOVERS RECIPES
2 cups sugar
1 ½ cups sunflower oil
2 cups cake flour
2 teaspoons bicarb of soda
2 cups grated carrots (I prefer to peel them)
¾ cup coconut
2 pink lady apples, peeled and grated
1 cup sultanas (yellow raisins)
4 eggs
2 teaspoons cinnamon
1 teaspoon salt
1 cup peacan nuts (chopped)
Preheat oven to 180ºC.
In a large bowl, mix carrots, apple, coconut, nuts and raisins. Sieve together in a separate bowl all the dry ingredients. In electric mixer beat sugar, eggs and oil ‘till smooth and light in colour.
Slowly add the dry ingredients, spoon by spoon and while mixer is running at low speed.
Pour the mix into the fruit and nut mix and mix well with a wooden spoon until well incorporated.
Grease a large Bundt pan and pour the mixture into pan.
Bake for 1 hour. Test if ready by putting a knife in and if it comes out clean the cake is done, if not, bake for another 20 min at 150ºC.
Leave the cake in the pan to cool before turning it out on wire rack.
Frost with cream cheese frosting. Enjoy.
