Every once in a while Cherilee walks into work with some of her baked goods. All the women start quivering with excitement and the men start dishing out marriage proposals. Yes it is that good! Today Cherilee has been kind enough to share her famous Carrot Cake recipe with us. Try it. Seriously!
125ml Tin Pineapple chopped and drained
7ml Baking Powder
7ml Bicarb Soda
100g Almond & Pecan nut mix
375g Butter cut in small blocks
100g Grated Orange & Lemon peel
1 Teaspoon Vanilla essence
175ml Icing Sugar
150ml Cream cheese
100g Almond & Pecan Nuts for Decoration
Beat eggs well, add sugar and beat well together. Pour in oil and beat lightly.
Sift in all dry ingredients and combine gently.
Add in Pineapple, Carrots & Nuts giving the mixture a stir as you add the last of the ingredients.
Pour Mixture into a buttered baking tin.
The mixture should be ready to go into the oven now.
Bake in a pre heated oven 190 C for 45-55min.
Switch off the oven and let the cake cool down for about ten minutes before you take it out the oven.
Use good quality carrots steam lightly just so the fork can go through. Do not over cook.
Grate them and freeze, will make your cake moist and fluffy. Do this the Night before. I make enough and freeze them. Use fresh lemon juice, it just gives it a lemon boost and really goes well with the carrot cake.
I ENJOY MY SLICE WITH A SCOOP OF VANILLA ICE CREAM!