1 kg self-raising flour (or 1kg cake wheat flour + 7ml baking powder)
10ml baking soda
10ml ground cinnamon
10ml ground ginger
10ml salt
Sift all above together.
500ml eggs (approx 10 eggs)
500ml oil
Beat with egg beater
Add 4c sugar (I only used 3 and next time I will only use 2c) and mix well.
Mix well with the dry ingredients.
1kg grated carrots
1c of sultanas (I used raisins) soaked in water (I used honeybush tea) for at least 4 hours,
1c chopped nuts (like pecan, but I used roasted seeds – pumpkin, sesame & sunflower)
1c crushed pineapple (without the juice)
Mix the above with the rest of ingredients, if the batter feels too stiff add a small amount of water (I added about 3/4c of orange juice).
Pour mixture into 4 round cake tins (prepared with non-stick spray or coated with Tinglide and dusted out with flour) or 5 small loaf pans.
Bake at 180C for approx 40 min or until done. Cool slightly in tins then turn our on cooling rack to cool completely before icing or wrapping for freezing.
Orange icing:
+- 30-50ml fresh juice (I used a mandarin + finely grated rind)
Sift icing sugar and blend into the juice until a slow running consistency is achieved. Drizzle over the cake or loaves.
Recipe and picture: Elsabe Templeton
