Carrot Cake

Name: Carrot Cake
Ingredients: 3 eggs; 1 12 cups sugar; 1 cup vegetable oil; 3 cups grated carrots; 2 12 cups plain flour; 1 12 teaspoons baking powder; 1 teaspoon baking soda; 1 12 teaspoons ground cinnamon; 1 teaspoon salt; 12 cup pecan nuts, roughly chopped; 1 12 cups icing sugar; 2 tablespoons lemon juice; 12 cup desiccated coconut

13 ingredients

13 steps

Ingredients

3 eggs
1 12 cups sugar
1 cup vegetable oil
3 cups grated carrots
2 12 cups plain flour
1 12 teaspoons baking powder
1 teaspoon baking soda
1 12 teaspoons ground cinnamon
1 teaspoon salt
12 cup pecan nuts, roughly chopped
1 12 cups icing sugar
2 tablespoons lemon juice
12 cup desiccated coconut

Directions

1

Preheat the oven to 375F.
2

Beat the eggs and slowly add the sugar, beating continuously.
3

Stir in the oil and then the carrots.
4

Sieve together the flour, baking soda, cinnamon and salt.
5

Add the flour mixture to the carrot mixture.
6

Add the pecan nuts and mix well.
7

Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
8

Allow to cool for a few minutes before turning out onto a cooling rack.
9

Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
10

Spread the mixture over the cooled carrot cake.
11

Roast the remaining coconut for a few minutes in the oven until slightly coloured.
12

Sprinkle over cake.
13

Enjoy.