Carrot Cake

This carrot cake recipe is by far the best & I just had to post it on Hot Curry. Right from the first time I've tried this recipe, it has always turned out excellently well. The secret to this cake is using baby carrots instead of the normal ones. Though grating it cud be quite a task, its well worth the time and effort. If you dont get 'em then you could use normal tender carrots instead. Follow the instructions and you can never go wrong wid this one I can assure you. When I bake this cake however, I normally mix both walnuts & pecans though the original recipe only uses walnuts for both the cake and the frosting. And dont forget to try this fantastic Cream Cheese Frosting I picked up from one of Martha's shows on TV.... Turned out excellently well & makes a fantastic combi for this truly mouthwatering cake.

Ingredients

2 cups shredded baby carrots
1 cup oil

2 cups sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

8 oz. (250gms) crushed (canned) pineapple, drained

1/2 cup chopped walnuts (& pecans optional)

Method:

Preheat oven to 350 Deg. F. Shred baby carrots and keep aside

In a blending bowl combine oil, sugar, vanilla & eggs and beat well

Stir in flour, baking soda, cinnamon and salt through a seave & then add to the beater to mix well. The batter will be very stiff.

Now add in the carrots, drained pineapple and 1/2 cup nuts & mix well. The batter will now slowly start to soften.

Pour into two 8x2 inch round cake pans (or into one 13x9 inch pan) and spread the batter evenly

Bake at 350 Deg F for about 45-55 minutes until dark golden brown and cake springs back when lightly touched in the center.

Cool on wire rack

Cream Cheese frosting

1 (8-ounce) package cream cheese at room temperature

1tbsp butter, softened
1 cup melted marshmallows

1 cup confectioners' sugar

1 cup shredded coconut

1/2 cup chopped pecans

Mix all ingredients together. You are now ready to frost your delicious cake. One tip on the melted marshmallows. You could substitute this to a bottle of "Jet-Puffed" melted confectioner's marshmallow you could pick up at villa on soi 39. You could use about 4 tablespoons to the cream cheese mixture however skip using the sugar in this case as it is already included in the bottle. I prefer this to melting marshmallows... saves more time & tastes absolutely amazing!