Makes 1 large cake or 24 cupcakes.
Ingredients
2 cups all purpose flour
1 teaspoon cinnamon powder
¼ teaspoon nutmeg
2 teaspoons baking powder
1½ teaspoon baking soda
½ teaspoon salt (optional)
1cup chopped nuts (your choice)
2 cups white sugar
1 cup oil
4 eggs
1 teaspoon vanilla
1- 250 ml can crushed pineapple (drained)
2 cups grated carrots
Frosting (optional)
1 8ounce box cream
cheese
4 ounces icing sugar
3 tablespoons lemon juice
Directions
1. Mix all dry ingredients in a bowl
2. Place oil and sugar mix in blender for 2 – 5 minutes
3. Add eggs and vanilla and mix well.
4. Add dry ingredients, alternate with shredded carrots, add nuts.
5. Scoop mixture into greased tin (15 X 10 cm or 6×4”).
6. Bake at 350 degrees for about 45 – 50 minutes. Check for doneness with a toothpick.
7. For frosting: Cream all ingredients in a mixer or by hand, frost once carrot loaves are cool.
To view more food stories see the Fall 2009 issue of City Style and Living Magazine .
