VILLAGE CARROT CAKE
250 ml cooking oil
500 ml white sugar
3 eggs
750 ml cake flour
5 ml bicarbonate of soda
10 ml baking powder
10 ml cinnamon
3 ml salt
10 ml Vanilla essence
250 ml crushed pineapple (drained)
560 ml (2,5 cups) finely grated carrots
250 ml chopped pecan nuts (Optional)
Mix oil, sugar and eggs, beat for 3 minutes.
In another bowl, sift together all dry ingredients. Mix dry ingredients with oil/egg mixture.
Add vanilla, pineapple, carrots and pecan nuts.
Bake in 2 x 23 lined cake tins for about 45 min in pre-heated 180 oven. Allow to cool on wire racks
Bak in 4 klein foelie “broodpannetjies” BAK SELFDE hoeveelheid tyd.
ICING FOR VILLAGE CARROT CAKE:
250 ml castor sugar,
75g butter,
375 g (1,5 tubs) cream cheese,
5 ml vanilla,
250ml coconut,
175 ml finely chopped pecan nuts.
Mix all ingredients together (well, but do not overmix or it will result in a very soft runny icing) and spread icing between layers and over top and sides of cake.
WENK: As jy nie van klapper/coconut hou nie kan jy dit weglaat MAAR dan moet jy die roomkaas verminder anders sal die icing te slap wees.
Gewone botterversiersel met bietjie suurlemoensap werk ook goed.
Foto: Erna van der Merwe
