Sunday, 22 April 2012

Carrot Coconut Pineapple cake

Hi all! As requested by some, here is my recipe:

Ingredients:

  • 2 cups of self-raising flower (Or you can use all-purpose flour+1 teaspoon baking soda)
  • I use 3/4 cup of brown sugar and 2tbl spoons of natural sweetener ( but original recipe is 2 cups of sugar which i think is too much)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (about 3 to 4 medium carrots)
  • 2 teaspoons vanilla extract
  • 1 cup of finely chopped and crushed pineapple(i use fresh)or 1 can (8 ounces) well drained crushed pineapple
  • 1 cup shredded coconut, i always use fresh but you can get a ready made one
  • 1 cup of sultanas (or/and 1 cup chopped walnuts or pecans which I never add due my daughter nut allergy)

Preparation:

In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and sultanas (1/2 cup of the walnuts if you use them). Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in centre comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and again, if you use nuts, sprinkle with remaining chopped nuts, pressing into the frosting very lightly.
My little helper is always there to help and sample :)))
Helping mummy to mix the dry ingredients. But  also we like to hide the spoon in the bowl and look for it , and to eat flower too.

He was not lucky as Little V sprinkled  some flower onto him...

I always have to clean and great more carrots as my little helper likes to eat them :)



The butter tastes really yummy!!




That's how she likes to sample it, messy but yummy 
And off into the oven

And that was my dinner :)