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.
- 3 eggs
- 1 1⁄2 cups sugar
- 1 cup vegetable oil
- 3 cups grated carrots
- 2 1⁄2 cups plain flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1⁄2 cup pecan nuts, roughly chopped
- 1 1⁄2 cups icing sugar
- 2 tablespoons lemon juice
- 1⁄2 cup desiccated coconut
- Preheat the oven to 375°F.
- Beat the eggs and slowly add the sugar, beating continuously.
- Stir in the oil and then the carrots.
- Sieve together the flour, baking soda, cinnamon and salt.
- Add the flour mixture to the carrot mixture.
- Add the pecan nuts and mix well.
- Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
- Allow to cool for a few minutes before turning out onto a cooling rack.
- Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
- Spread the mixture over the cooled carrot cake.
- Roast the remaining coconut for a few minutes in the oven until slightly coloured.
- Sprinkle over cake.
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.
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!