Classic | Carrot Nut Cake

By Kailash Maharaj
October 26, 2009

Photography by K&S Media

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 .