FOOL PROOF CARROT CAKE

FOOL PROOF CARROT CAKE
Amanda Stapelberg Trent: Ek maak hierdie een al vir 30 jaar – maklik en flop proof. Jy klits niks, jy roer net al die bestandele saam and gooi in panne.

250 ml sugar
250 ml oil
3 eggs
375 ml flour
10 ml baking powder
10 ml cinnamon
5 ml baking soda (Bicarb)
250 ml banana, mashed
250 ml grated carrots
125 ml pecan nuts

Put everything into a mixing bowl. Stir well. (don’t beat, just stir well).
Pour into 2 small greased bread pans.
Bake at 180°C for 25 minutes. (I bake it for longer… but don’t remember – I think closer to 40 minutes)
Just check after 25 mins and you’ll figure it out.

Icing:
cream cheese
butter
icing sugar

Cream together.

Tip: Other than the flour and pecans, all the qty’s are 250 ml. I just put a bunch 25 0ml empty margarine containers on the counter and fill each one up. Flour is 1.5 containers. Takes the thinking out of measuring.
Recipe:  Janine Kunneke
Recipe posted by Amanda Stapelberg Trent
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