NICOLETTE’S CARROT CAKE
1 cup milk
500g selfraising flour
2 eggs
250g butter
2 cups sugar
3 carrots grated
2 tbs cinnamon powder
1 cup pecan nuts
Method:
Cream butter and sugar till fluffy. Add eggs in and beat. Add in the remaining ingredients and mix well on high speed.
Bake 180• or 160• fan forced oven till cooked and golden brown.
Cream cheese icing:
1 package cream cheese
150g butter
1 and half cup icing sugar
Mix all above ingredients well and ice carrot cake.
Serve and enjoy
Recipe: Nicolette Divan
Recipe and photo provide: Karen Janko de Wet
