Carrot Cake

• 170g flour
• 1 baking soda bag
• 1 coffeespoon cinnamon
• 1 pinch of salt
• 240g sugar
• 200ml oil
• 2 eggs
• 240g grated carrots
• 5 slices of crushed pineapple + jice of the tin
• 50g chopped nuts (optionnal). Icing: 20ml thick cream cheese
• 1 coffeespoon vanilla
• 280g powder sugar.

With: Round Cake

Combine flour, soda, cinnamon and salt. Beat sugar, oil and eggs.

Add flour mixture. Add carrots and pineapple. Beat together.

Stir in nuts.

Bake at 180°C approximately one hour (every oven is different so it is best to test).

For the icing, mix first 2 ingredients then fold in sugar. Pour on cake and let them cool down.