VAS Ltd 
Carrot Cake Recipe

Ingredients:
375g plain flour    
345g castor sugar
2 tsp baking powder    
375ml vegetable oil
1½ tsp bicarbonate soda  
4 eggs
2 tsp ground cinnamon    
3 medium carrots, grated (350g)
½ tsp ground nutmeg    
220g tin crushed pineapple, drained
½ tsp all spice    
180g pecan nuts, coarsely crushed
2 tsp salt
 

Method:
Preheat oven to 180 degrees (160 degrees fan forced), grease a 23cm (9”) round cake tin and line with baking paper.
Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients.
Mix well then add the carrots, crushed pineapple and pecan nuts. Mix to form a smooth batter and pour into the cake tin.
Bake for approximately 90-100 minutes.
Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack.
Up-end and allow to cool on the wire rack.