February 2, 2021
THE CARROT CAKE

By Ellen Jay
1 x 23-cm cake
INGREDIENTS
500ml granulated sugar
4 large eggs
3ml vanilla essence
375ml vegetable oil
500ml cake flour
5ml baking powder
10ml bicarbonate of soda
10ml ground cinnamon
5ml salt
750ml grated carrots
200ml desiccated coconut
250ml chopped walnut (or ½ walnuts and 1/21 pecan nuts)
250ml drained crushed pineapple (but not over-drained)
Topping
125g butter, slightly softened
500g icing sugar, sifted
250g cream cheese
5ml vanilla extract
chopped walnuts for sprinkling
METHOD
Legally adopted from la Petite Tarte
To listen to an interview with Johan de Villiers on FMR Fine Food, click the link.