Classic Carrot Cake

Ingredients

3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Raisins
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt

For Frosting & Garnish:

1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract

Recipe:

Preheat the oven at 180°C.

In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract  & crushed pineapple.

Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.

Let it cool completely.

To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.

Spread the frosting evenly over the cake and sprinkle the nuts on top.