OVEN PAN CARROT CAKE OR -MUFFINS

3 eggs
1 cup sugar
1 cup oil
½ teaspoon salt
1 ½ teaspoon bicarbonate of soda
2 cups self-raising flour
½ cup chopped pecan nuts
1 cup coconut
2 cup grated carrots

Beat the eggs and sugar until smooth.
Slowly add oil, flour, bicarbonate of soda into the egg mixture and stir.
Add the carrots and coconut and blend.
Add the pecan nuts and fold into the mixture.
Pour mixture into a large greased oven pan.
Bake at 180ºC for about 40 minutes. Test with cake needle if ready.
Leave to cool and ice with vanilla icing or frosting of your choice.
Cut into squares and serve.

Note:
Alternatively a muffin pan with 12 holes can be used – adjust baking time accordingly and test for readiness. Test at about 20 – 30 minutes.

Recipe and photo: Marie Smith