To Die For Carrot Cake
Ingredients
5 cups grated carrots
1 can crushed pineapple
1 cup brown sugar
4 free range eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 t baking soda
1 teaspoon salt
4t ground cinnamon
1 cup chopped walnuts
Method
Mix grated carrots and brown sugar.
Preheat oven to 180 degrees C. Grease and flour two 10 inch cake pans.
Beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
Mix the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour into the prepared pans.
Bake for 45 minutes until cake tests done with a toothpick. Cool for 10 minutes before removing from pan.
When completely cooled, frost with cream cheese frosting:
Beat 1 cup of creamcheese (room temp) with 1T of vanilla essence and 1/2 cup of icing sugar. Beat and mix until smooth.
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