Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe is from the book 'Wenresepte 2000'. I've made it many times and it is absolutely foolproof. What I particularly like about it is that even though it doesn't use a large variety of spices it nevertheless has a deep flavour. The icing is fantastic as well.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Beat the eggs and slowly add the sugar, beating continuously.
  3. Stir in the oil and then the carrots.
  4. Sieve together the flour, baking soda, cinnamon and salt.
  5. Add the flour mixture to the carrot mixture.
  6. Add the pecan nuts and mix well.
  7. Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
  8. Allow to cool for a few minutes before turning out onto a cooling rack.
  9. Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
  10. Spread the mixture over the cooled carrot cake.
  11. Roast the remaining coconut for a few minutes in the oven until slightly coloured.
  12. Sprinkle over cake.
  13. Enjoy.

Reviews

(2)
Most Helpful

I found out that icing sugar is another name for confectioner's sugar is another name for POWDERED sugar. lol (That makes it a little easier, now). Also, I know there is such a thing as desiccated coconut, but maybe I will either omit it, or used regular flaked coconut.

jessebelle1983 June 12, 2012

I LOVE this cake. The cake itself was really good - moist and not too sweet - but what really made the cake was the frosting. I don't like cream cheese frosting, and the lemon-coconut frosting on this was excellent. Just enough sweetness, but not goopy. I toasted the coconut in a dry skillet, but other than that, went exactly by the recipe. I can't wait to buy more carrots. Thanks!

zelizabeth October 27, 2006

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