Carrot Cake

1 cup plain flour                               1 cup raw sugar

1 teas bi-carb                                     1 cup chopped pecans

1 cup shredded coconut                  4 eggs

1½ cups grated carrot                    ½ cup Greek yoghurt

1 teas vanilla paste                           1 teas cinnamon

 

Sift flour, bi-carb and cinnamon into a bowl.  Add coconut, carrot, pecans, sugar and mix well.  In a separate bowl beat eggs, add in yoghurt and mix together and add to well in centre of dry ingredients.  Mix well.   Spread mixture into greased and lined 28 x 18cm lamington tin.  Bake in moderate oven approximately 30-40 minutes or until cooked.  Let stand in tin until cool.

 

Icing

Beat a packet of cream cheese, gradually adding in icing sugar to taste.  Spread over cooled cake and sprinkle with pumpkin seeds and/or chopped pecans.

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