A warm, spiced carrot pudding cake topped with fluffy cream cheese frosting, finished with coconut, pistachios and caramel.
2 carrots, roughly cut 1 cup sugar 1 & 1/4 cup self-raising flour 10g cinnamon powder 125ml vegetable oil 1 teaspoon vanilla essence 3/4 cup water .Keep Reading Enjoy your Easter weekend with short and long-term health in mind Easy recipe: Beef gosht with brown chapatis How tasty is your chapati?. Easy recipe: Delicious beef pilau In a blender jug, put the carrots, eggs, sugar, flour, cinnamon powder, vegetable oil, vanilla essence and water.. Blend
until you have a smooth mixture.. Pour into a greased baking tray and bake at 180°C for 1 hour or until a skewer inserted in the cake centre comes out clean.. Remove from the heat and let the cake cool.. For the frosting: 150g butter 75g cream cheese 400g icing sugar 1 teaspoon vanilla essence Sweetened coconut flakes (for topping and filling) Pistachios for topping and filling Caramel sauce for filling Mix all the above
ingredients, except coconut flakes and pistachios, and whip using an electric mixer until fluffy.. Use this to frost the cooled cake, fill it with caramel sauce, then finish off with sweetened coconut flakes and pistachios.. Enjoy.