Classic Carrot Cake recipe

A delicious afternoon tea cake with pineapple to moisten it up; this is the ultimate carrot cake recipe.   A perfect cake to share or for Mamas hosting a MamaBake session.


2 cups plain flour, sifted

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 cups sugar

1 1/2 cups sunflower oil

4 eggs

2 cups of finely grated carrot

1 tin crushed pineapple

1/2 cup chopped nuts (optional)

1 3/4 cup coconut.


Preheat oven to 180degreesC and grease a round cake tin (or whatever shape you jolly well please).

Sift first 5 ingredients.

Add sugar, oil and eggs.

Mix well.

Add remaining ingredients and mix by hand.  Pour cake batter into your prepared cake tin and bake for 50 minutes.
Pull it out once a skewer inserted comes out clean.  let is sit in the pan for 5 minutes before turning out on to a wire rack to cool.


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