The recipe, packed with pecans, coconut and pineapple next to carrots, serves 8 to 10 people. It’s one of those ‘irresistibles’ which customers find on the menu of YUM Eat Cafe every now and then.
255 gram plain flour, 3/4 teaspoon salt,1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 2 tsp ground cinnamon, 255 gr. carrots (freshly grated), 75 gr. shredded coconut, 400 gr. chopped pineapple, 50 gr. chopped pecan nuts, 4 eggs, 350 gr. sugar and 200 ml vegetable oil.
For the icing: 225 gr. cream cheese (at room temperature), 85 gr. unsalted butter, 2 tsp fine grated orange zest, 1 tsp vanilla essence, 560 gr. icing sugar, candled organge peel (fine sliced) and ground cinnamon for decoration.
1) Preheat oven to 180 C
2) Grease two 20 cm loose bottomed round tins.
3) Sift the first 5 ingredients and set aside.
4) Mix the carrot, pineapple, pecan nuts and coconut in a separate bowl.
5) Beat the eggs, sugar and oil in a large bowl with a mixer until smooth.
6) Add the flour minture to the eggs-sugar-oil-mixture and mix until equally smooth PLUS add the ingredient mix as mentioned under 4)
7) Spoon the mixture into the cake tins and bake in oven for 40 to 50 minutes.
In this stage you can decide to (or not to) wrap them in film for storage in a freezer.
9) To make the icing: beat together the cream, cheese and butter until smooth. Then add the orange zest and vanilla essence. Sift in the icing sugar and mix well.
10) Chill for 1 hour before adding the icing to the top and sides of the cake.
11) you can store the carrot cake in an airtight container in a fridge.