Flo Scrum

Flo's Recipes

Cath's Carrot Cake & Frosting

Published on: by Flo

Carrot cake ingredients

  • 2 cups of sugar
  • 1 ½ cups of vegetable oil (NOT olive oil!)
  • 3 eggs
  • 2 teaspoons of Vanilla Essence
  • 2 ¼ cups of Self-raising flour
  • 2 teaspoons of Ground Cinnamon
  • 2 teaspoons of Baking Soda
  • 1 teaspoon of Salt
  • 2 cups of shredded Carrot
  • 2 cups of flaked Coconut
  • 18 oz can of crushed Pineapple (drained)
  • 1 cup of chopped Walnuts (try some Sultanas)

Method

Combine sugar, eggs, oil & vanilla essence in a bowl Stir in flour, cinnamon, baking soda & salt Mix well Add in carrot, coconut, pineapple & walnuts (& sultanas, if using) Pour into 9" x 13" roasting pan / tray Cook for about 50 minutes at 170° (check to ensure not soggy in the middle !) Leave in tray to cool

Lasts about a week or so

FROSTING

  • 6 ozs Cream cheese (Philadelphia) @ room temperature
  • ½ cup of melted Butter
  • ¼ cup of Milk
  • 2 teaspoons of Vanilla Essence
  • ¼ teaspoon of Salt
  • 3 - 4 cups of Icing Sugar

Combine cheese, butter, milk, vanilla & salt in a bowl Blend well Beat enough icing sugar to make the mix spreadable