SELMA’S MOIST CARROT CAKE

250 ml cooking oil
500 ml sugar
3 eggs
750 ml cake flour
5 ml bicarbonate of soda
10 ml baking powder
10 ml cinnamon
3 ml salt
10 ml vanilla essence
250 ml crushed pineapple, drained, don’t use liquid
2,5 cups (approx 560 ml) finely grated carrots
250 ml chopped pecan nuts

Mix oil, sugar, eggs and beat for 3 minutes.
In another bowl sift flour and other dry ingredients together.
Mix the dry ingredients into the oil mixture.
Add vanilla, pineapple, carrots and pecan nuts and fold in until well incorporated into the mixture.
Spoon into 2 x 23 cm tins that are greased and lined with baking paper at the bottom.

Note:
I use springform tins.
Bake in preheated oven at 180°C for 45 minutes or until a testing skewer comes out clean.
Allow to cool completely before icing.

Cream cheese frosting:
250 ml icing sugar sifted
75 g butter room temperature
375 g cream cheese (full cream and smooth) (Philadelphia, Lancewood or WE brand, you don’t want a soft runny cream cheese, it must be quite stiff to produce a firm frosting)
5 ml vanilla essence
*250 ml desiccated coconut, optional
175 ml chopped pecan nuts

First blend the icing sugar and butter together then fold in the rest. Don’t overmix, it will become too soft and runny.

Important:*
If you are leaving the coconut out then use less cream cheese.

Het vanmiddag gou my gunsteling wortelkoek resep gebak.
Het die volgende ekstra by die resep gevoeg vandag:

45 ml sitrus skil (soos die stukkies wat ek in my vrugtekoek gebruik)
45 ml korente
200 ml amandel stukkies
10 ml fyn gemmer

Ek het die deeg in my Bundt pan gesit (baie goed gespuit met kleefvrye sproei) en amper gedink dit gaan uitbak maar dit het nie.
In my thermofan oond gebak by 180°C vir ongeveer 1 uur.