Recipe Centre

Cardamom carrot cakes with coconut icing

Preparation time: 30

Cooking time: 45

Ingredients
20 cardamom pods
820 ml flour
715 ml castor sugar
5 ml salt
10 ml baking powder
5 ml bicarbonate of soda
10 ml ground cinnamon
400 ml peanut or sun flower oil
4 large eggs, lightly beaten
5 ml vanilla essence
100 g walnuts, chopped
375 ml dessicated coconut
400 g carrots, cooked and mashed
150 ml Coconut Icing: coconut cream
960 ml icing sugar, sifted

Method:
Oven temperature:180 °C
1. Grease an ovenproof dish of 24 x 30 x 5cm and line with greased baking paper.

2. Cut the cardamom pods open with a sharp knife, remove the seeds and crush slightly with the blade of a chef ?s knife. Sift the dry ingredients into a mixing bowl and make a well in the centre.

3. Beat the oil, eggs and vanilla essence and pour into the well. Mix slowly. Fold in the rest of the ingredients and transfer the mixture to the prepared oven dish. Bake in a preheated oven for 40-45 minutes until golden brown and done. Remove from the oven, turn out and allow to cool on a wire rack.

4. If necessary, cut the top of the cake to make it even and then cut into 18 squares.

5. Prepare the icing: Mix the coconut cream and icing sugar to form a spreadable mixture. Ice each square and leave to stand for a while before serving.

Recipe From : Home November 01, 2005

Recipe from Home : November 01, 2005 See what Home has in store this month. Subscribe now and save!

Sponsor's message
	Click here to add a sprinkling of balance to your life.