Carrot Cake

Ingredients 

• 4 carrots grated finely

• 1 teaspoon of nutmeg 

• 1 tin of crushed pineapple 

• 1 cup of sultanas 

• 1 cup of coconut (desiccated?) – for the topping? 

• 1 teaspoon vanilla essence 

• 1 teaspoon of cinnamon 

• ½ cup of sandalwood nuts, chopped finely 

• 3 eggs 

• ¼ cup of oil 

• 1 cup of water 

• 1 ½ cups of brown sugar

• 3 cups of sifted self-raising flour 

Method

1. Mix together carrots, pineapple, sultanas, coconut, nuts, essence and spices.  

2. Whisk eggs, oil, water and brown sugar together until light and fluffy. 

3. Add the egg mixture to the carrots, then sift in the flour and fold through. 

4. Place in lined and greased cake tin. 

5. Bake for 55-60 minutes at 210 C. Test with a skewer, bake for longer if needed. 

Roasted Coconut Carmel Topping 

Ingredients 

• 1 cup of brown sugar 

• 2 tablespoons of honey 

• 1 teaspoon of vanilla essence 

• 100 grams of butter 

• 2 tablespoons of cream 

• Add  desiccated coconut

Method

1. Put all ingredients in a saucepan, heat until caramelised, stirring. 

2. Pour over the baked cake whilst hot. 

3. Toast desiccated coconut and sprinkle over the top.