Name: Carrot cake
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 10.00 ml Baking powder; 7.00 ml Bicarbonate of soda; 5.00 ml cinnamon ground; 2.00 ml salt; 130.00 g flour wholewheat; 300.00 ml sunflower oil; 4.00 eggs; 440.00 g pineapple crushed; 500.00 ml carrots grated; 100.00 g pecan nuts or walnuts, chopped; 300.00 g white sugar; 13.00 g icing sugar; cinnamon ground; 50.00 ml sour cream cream chees; nuts

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Ingredients (16)

MIXTURE

120.00 g	flour — cake
10.00 ml	Baking powder
7.00 ml	Bicarbonate of soda
5.00 ml	cinnamon — ground
2.00 ml	salt
130.00 g	flour — wholewheat
300.00 ml	sunflower oil
4.00	eggs
440.00 g	pineapple — crushed
500.00 ml	carrots — grated
100.00 g	pecan nuts — or walnuts, chopped
300.00 g	white sugar

ICING

13.00 g	icing sugar
	cinnamon — ground
50.00 ml	sour cream — cream chees
	nuts

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Method:

Preheat the oven to 180 ºC.

Grease or spray a ring cake tin.

Sift together the cake flour, baking powder, bicarbonate of soda, cinnamon and salt. Add the wholewheat flour and mix.

Beat the sunflower oil and eggs together. Add to the flour mixture and mix well.

Add the rest of the ingredients and mix well.

Spoon the mixture into the cake tin and level it. Bake the cake for about one hour until cooked and a good brown.

Turn out the cake and allow it to cool on a wire rack.

Mix the icing sugar, cinnamon and sour cream or cream cheese together. Spoon over the cake and allow it to run over the edges here and there. Chop a couple of nuts finely and sprinkle over the icing