This has got to be one of the best carrot cake recipes I have ever come across and well worth the effort. It is very moist and you can use either the glaze type icing or the icing from the carrot cup cake recipe which makes it very rich and a perfect comfort food.
What you need
Step 1 ingredients
2 Cups sugar
1 Cup sunflower Oil
1 Can pineapple crushed (420g)
2 Cups grated carrots
2 Cups sultanas
1 Teaspoon vanilla essence
2 Cups roast pecan nuts (optional)
Step 2 ingredients
3 Cups flour
2 Teaspoons baking powder
1 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon baking Soda
Preheat your oven to 180 Celsius.
Add all of the step 1 ingredients to a large bowl and mix until well blended and set aside.
Now sift all on the step 2 ingredients onto a plate or piece of baking paper twice and add to the mixture in the bowl in 3 lots and combine.
Take a cake tin and spray well with spray and cook or grease with some soft butter.
Bake for 1 hour in the middle to ower section of your oven.
Remove and let the cake cool for about 20 minutes before turning out.
Allow to cool completely and ice with your preferred icing. *(I used the cup cake icing) If you like icing in the center like I do, use a bread knife to slice it, smear a layer in the center, replace top layer and ice the top and sides.
1 teaspoon finely grated lemon rind
Juice of 2 large lemons
3 cups icing sugar
Add the icing sugar to a bowl and pour in a little boiling water (enough to wet the sugar) and mix to a paste. Add the rest of the ingredients and combine well to a loose consistency.
Drizzle over the cake.