NIC’S CARROT CAKE

Ingredients

1 cup Raw Sugar

1 cup Safflower oil (or vegetable oil)

3 Eggs

1 ½ cups Plain Flour

½ teaspoon Salt

1 1/3 teaspoon Bi Carb Soda

1 1/3 teaspoon Baking Powder

3 teaspoons Cinnamon

1 cup Carrot (grated) (3 large carrots)

1 cup Crushed Pineapple (drained)

½ cup chopped nuts (optional)

1. Preheat the oven to 180^oC (350 ^oF)
2. Beat the eggs, sugar and oil together until smooth.
3. Add salt, bi carb soda, baking powder, cinnamon and flour.
4. Then fold in carrot, drained pineapple and nuts.
5. Put in a well papered/greased tin (or in muffin trays)
6. Cook for approx. 1 – ½ hours for a large tin (Tall round cake), around 30 – 45 mins for muffin trays or 30 minutes for a 9 x 13 pan. Just go by your own judgment for the cooking, when the top is a light golden colour and the skewer comes out with clean (it may have a little moisture on it from the pineapple), it will be cooked.

ICING

4 oz (250gm) creamed cheese

1 cup icing sugar

1 teaspoon finely grated orange rind

¼ cup butter

Mix well together. Ice when cake is cooled. Keep in refrigerator.