Carrot Cake

Yum! I have eaten too much today though... so good and addictive, especially with the cinnamon icing! I don't remember where I found this recipe originally, but my copy has so many alterations, crossings out and resizing of ingredients it doesn't really resemble the original!

Carrot Cake
Makes 1 Cake

1 ½ cups grated carrot (approx 3 med carrots)
1 cup self raising flour
1 teaspoon baking powder *
2 teaspoons cornflour *
pinch of salt
½ teaspoon ground cinnamon
½ cup vegetable / olive oil
1 tsp vanilla extract
120 g crushed pineapple with juice
¼ cup chopped pecans or sultanas (or a mix of both)

Preheat oven to 170 degrees C (350 F)

Mix all dry ingredients in a large bowl. Add in the grated carrot and mix thoroughly until all the carrots are coated in flour.
Stir in oil, vanilla, pineapple and pecans / sultanas and mix well.
Pour into a greased tin (a loaf tin is the perfect size)
Bake for 45 mins – check with a skewer to make sure it comes out clean.

Ice with cream cheese icing, or my favourite – cinnamon icing (pictured). It’s just icing sugar, water and a pinch of cinnamon.

* you can substitute the cornflour and baking powder for 2 eggs - just beat in with the rest of the wet ingredients.