Carrot Cake From The Fat Dog Cafe Food

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

CARROT CAKE FROM THE FAT DOG CAFE

Steps:

• Line either a loaf tin or 20cm (8") cake tin with baking paper.
• Preheat oven to 180'C.
• Beat oil and sugar together with a wooden spoon.
• Add eggs and grated carrot and mix well.
• Fold in the dry ingredients, nuts and seeds.
• Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
• Leave in tin 10mins before turning out to cool completely.
• ICING:.
• Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.