Carrot Cake

"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."
 
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Ready In:
1hr 20mins
Ingredients:
13
Yields:
1 large cake
Serves:
8-10
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ingredients

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directions

  • 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.
  • Enjoy.

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Reviews

  1. 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.
     
  2. 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!
     
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RECIPE SUBMITTED BY

Hi, My name is Del, 28 years old and have enjoyed cooking since childhood. I work as a scientist but have always dreamed of owning my own restaurant. I'm always trying out new recipes and the reeeaaaaalllly good ones I keep in a special file - maybe I'll be able to use them one day in a professional capacity. I'm absolutely useless at inventing new recipes and instead like to cook out of recipe books.
 
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