Easter Carrot Cake Recipe | Woman and Home Magazine
www.womanandhomemagazine.co.za
This Easter carrot cake is a real showstopper. The carrots and pineapple in the cake mix makes it moist, and pecans, coconut & sultanas create good texture.
Ingredients
- 325g plain flour
- 125g wholemeal flour
- 1tbsp bicarbonate of soda
- 2tbsp ground cinnamon
- 300g unrefined caster sugar
- 300ml sunflower oil
- 4 large free-range eggs, lightly beaten
- 1tbsp vanilla extract
- 100g each chopped pecans, desiccated coconut and sultanas
- 300g carrots, peeled and coarsely grated
- 432g can pineapple chunks (drained weight 260g), drained and puréed
- For The Cream Cheese Frosting:
- 560g Philadelphia cream cheese
- 200g butter, softened
- 200g icing sugar, sifted
- For The Decoration:
- 250g pack fondant icing
- Few drops each orange and green food colouring
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