Grandma's Fabulous Carrot Cake (No Pineapple!)
Ready In: 1 hr 20 mins
Yields: 1 cake
Ingredients
- 4 ounces soft brown sugar
- 1⁄4 pint sunflower oil (use any cooking oil except olive)
- 1 ounce treacle
- 3 ounces golden syrup
- 2 medium eggs, beaten
- 8 ounces plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 6 ounces grated carrots
- 2 ounces desiccated coconut
- 2 ounces chopped walnuts
to decorate
- 1 cup icing sugar
- 1⁄4 teaspoon cinnamon
- 2 teaspoons margarine (or butter)
- 1 teaspoon lemon juice
- 12 walnut pieces
- water
Directions
- Preheat oven to 175°C.
- Grease and line an 8" square or round tin.
- Beat sugar, oil, treacle, golden syrup and eggs till smooth.
- Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
- Stir in grated carrots, coconut and walnuts and pour into prepared tin.
- Bake for 1 hour or until firm to the touch.
- Leave to cool a little in tin, then turn out onto rack and leave till cold.
- Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
- Decorate with walnut pieces.
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