Name: Classic carrot cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500-625 ml white sugar; 250 ml oil; 4 eggs jumbo; 500 g flour cake; 10 ml Bicarbonate of soda; 10 ml cinnamon ground; 2 ml salt; 500 g carrots grated; 1 can crushed pineapple; 125 g desiccated coconut; 200 g walnuts roughly chopped; 10 ml orange zest only; 5 ml vanilla essence; 2 * 250 g cream cheese; 45 ml lemon juice freshly squeezed; 100 g icing sugar; 50 g butter; 50 g walnuts roughly chopped

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Ingredients (18)

CAKE

500-625 ml	white sugar
250 ml	oil
4	eggs — jumbo
500 g	flour — cake
10 ml	Bicarbonate of soda
10 ml	cinnamon — ground
2 ml	salt
500 g	carrots — grated
1	can crushed pineapple
125 g	desiccated coconut
200 g	walnuts — roughly chopped
10 ml	orange — zest only
5 ml	vanilla — essence

TOPPING

*2 250 g**	cream cheese
45 ml	lemon juice — freshly squeezed
100 g	icing sugar
50 g	butter
50 g	walnuts — roughly chopped

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Method:

At last an icing for classic carrot cake that’s firm and not too runny!

1. CAKE Preheat the oven to 180 °C. Grease one large (25 cm) ring cake tin or 2 small (22 cm) ring cake tins with margarine r nonstick spray. Dust with cake flour.

2. Cream together the sugar and oil. Add the eggs and whisk until creamy.

3. Sift together the dry ingredients and fold into the sugar mixture. Add the remaining ingredients and mix well with a wooden spoon.

4. Turn the batter into the prepared tin/s and bake for 1 to 1½ hours or until a skewer inserted in the middle of the cake comes out clean. Leave to cool slightly in the tin/s then turn it out onto a wire rack to cool completely.

5. TOPPING Using a wooden spoon, mix together the cream cheese, lemon juice and icing sugar until smooth. Melt the butter and add to the cream cheese mixture while hot. Ice the cake/s thickly and scatter the chopped nuts on top.