Cath's Carrot Cake & Frosting

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