Weekend Treats: Vanessa Baxter's Carrot Cake

Long Lunch 31/08/2018
Photo: Vanessa Baxter

Carrot cake
By Vanessa Baxter

  • 100 ml olive oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100 g soft dark brown sugar
  • 220 g self raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 300 g carrot, grated
  • 85 g Shredded coconut
  • 300g Fresh Pineapple Pieces,
  • 70g pecans, chopped in half
  • 70g walnuts, chopped in half

Preheat oven to 180°C.

Butter a large baking tin and set aside.
Add oil, eggs, vanilla, sugar, flour, cinnamon, nutmeg and carrot into a large bowl. Pull together the ingredients with a wooden spoon to combine.

Add pineapple, coconut and nuts and mix loosely together.

Remember, don’t overmix.

Pour into prepared tin and bake for 45 minutes or until a skewer comes out clean.

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