This is my Nan’s Carrot Cake recipe, I made muffins from it for the kids.
3 cups grated carrot
1 cup peanut or sunflower oil
2 cups raw sugar
1 cup pecan nuts, chopped
1 teaspoon vanilla essence
2 cups wholemeal flour
1 ½ teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 packet cream cheese,
1/2 cup icing sugar
juice 2 lemons
shredded lemon zest for garnish.
Preheat oven o 160C
In one bowl mix toghether oil, sugar, eggs and vanilla essence.
In a large bowl mix wholemeal flour, cinnamon, salt, carrot and baking soda.
Add the oil mixture and stir until all ingredients are incorporated.
Pour the mixture into a greased muffin tin.
Bake for 25-30 minutes, or until golden (remember that this is a very moist cake.)
Remove from tin after 5 min. Allow to Cool.
Ice with a cream cheese and lemon topping. Alternatively, shake icing sugar over the cake.
Beat all ingredients well and spread over the cooled cake.
Scatter the shredded lemon zest on the top for garnish.
To make cake: Pour the cake mixture into a greased and floured cake tin.
Bake for 55 minutes, test and remember that this is a very moist cake. Icing:
Add more icing sugar to your icing mixture if desired