Carrot cake

Name: Carrot cake
Yield: 10 servings
Cuisine: Kenyan
Ingredients: 2 1/2 cups all purpose flour; 1 cup cooking oil; 1 1/2 cup sugar; 4 eggs; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 tablespoon cinnamon powder; 1 tablespoon mixed spices; 2 teaspoons vanilla essence; 2 cups grated carrots; 1 teaspoon salt; Slice pineapple cut into small pieces; 250 g icing sugar; 250 g margarine; Few drops vanilla essence

Esther Wanjugu @cook_14479188

It's infused with pineapple pieces

#endofyearchallenge

It's infused with pineapple pieces

#endofyearchallenge

Esther Wanjugu @cook_14479188

It's infused with pineapple pieces

#endofyearchallenge

It's infused with pineapple pieces

Saved

Ingredients

10 servings

2 1/2 cupsall purpose flour
1 cupcooking oil
1 1/2 cupsugar
4eggs
2 teaspoonsbaking powder
2 teaspoonsbaking soda
1 tablespooncinnamon powder
1 tablespoonmixed spices
2 teaspoonsvanilla essence
2 cupsgrated carrots
1 teaspoonsalt
Slicepineapple cut into small pieces
Icing
250 gicing sugar
250 gmargarine
Few drops vanilla essence

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Steps

1

In a bowl put all your dry ingredients (flour, baking powder, baking soda, cinnamon, mixed spices then set aside.
2

Mix your carrots and pineapple then dust them with some flour to ensure equal distribution and they don't sink
3

Mix oil and sugar till it dissolves.
4

Add eggs one by one, mixing after each addition. Then add vanilla essence
5

Sieve your dry ingredients 3 times. Add them into the wet ingredients, alternating with carrots and pineapple
6

Put in your baking tin, bake at 150°C for 40-60mins depending on your oven
7

Sift 250g icing sugar, add in 250g margarine. Whisk till well combined. Add vanilla essence. Decorate as desired
8

Apply crumb coat. Then put in freezer for 15mins.the add the second coat then a rosettes