Carrot Cake
This is the moistest carrot cake I have ever eaten. A winner. Note that a full recipe will need a dish the size of a roasting dish to bake in the oven and will feed many people (I can get 36 squares). So unless you are having a party half the recipe is plenty.
In a very large bowl mix together 3 cups flours, 3 cups sugar, 1 tsp salt, 1 tbs baking soda, and 1 tbs cinnamon. Add 1 1/2 cups vegetable oil (I prefer rapeseed), 4 eggs, beaten and 1 tbs vanilla and mix well.
In a separate bowl mix together 1 1/2 cups chopped walnuts, 1 1/2 cups shredded/dessicated coconut, 1 1/2 cups puréed cooked carrots, and 3/4 cup drained crushed pineapple.
Now combine the two mixtures together and pour the batter into your preferred baking tin (large enough to fill up to 3/4) which has either been buttered or lined with baking parchment. Bake for 30-45 minutes at 180 degrees celsius till a knife comes out clean. Let cool completed before icing.
Here is a basic recipe for cream cheese icing. Note that you will need to double the quantities if using the full recipe above. Cream together 250g cream cheese and 90g butter, both at room temperature (this is important, otherwise your icing will be lumpy). Slowly mix in 3 cups icing sugar. Add the juice of half a lemon.
To make the carrots I used dried apricots and pieces of mint.
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