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Carrot cake
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| 500 ml | flour |
| 500 ml | sugar |
| 125 ml | oil |
| 500 ml | grated carrot |
| 375 ml | pecan nuts |
| 10 ml | BP |
| 8 ml | bicarbonate |
| 5 ml | cinnamon |
| 5 ml | salt |
| 4 | eggs |
| 410 g | crushed pineapple |
| 5 ml | vanilla |
Beat oil and sugar. Add eggs one at a time. Sift in dry ingredients. Stir in pineapple, carrots, vanilla and nuts. Bake at 180 deg C for 1 hour. Ice when cold.
Icing 175 g icing sugar, 75 g butter, 75 g cream cheese
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