Now … That is YUMMY (the carrot cake I mean)
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…
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