Ingredients
| 400 gm |
plain flour |
| 400 gm |
FAIRTRADE raw cane sugar |
| 2.5 ml |
salt |
| 5 ml |
baking soda |
| 10 ml |
FAIRTRADE ground cinnamon |
| 5 ml |
FAIRTRADE ground ginger |
| 2.5 ml |
FAIRTRADE ground nutmeg |
| 3 |
hens eggs |
| 300 ml |
sunflower oil |
| 4 |
medium carrots |
| 10 ml |
vanilla essence |
| 250 gm |
FAIRTRADE shredded fresh pineapple |
| 200 gm |
Fair trade dessicated coconut |
| 200 gm |
Fair trade walnuts, chopped |
| FAIRTRADE |
Sources
Sugar
Pineapple
Coconut
Walnuts
|
|
Method
In a mixing bowl combine the flour, sugar, salt, soda, cinnamon, ginger,
nutmeg, stirring to blend.
Add the eggs, oil, shredded carrots, and vanilla and beat until well blended.
Stir in the pineapple, coconut and 100 gms of walnut pieces.
Pour into a baking tin and bake at Gas Mark 4 for 50 minutes, or until done.
Place the cake on a rack to cool and add cream cheeses icing
sprinkled with the remaining nuts gently tamped down.
Variation
None
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