Carrot Cake


This is a nice moist cake from America using a variety of FAIRTRADE ingredients.

A snack if you are a foodie, otherwise a dessert.

This recipe contains the following types of ingredient: eggs; plants and fungi.


400 gm
plain flour
400 gm
FAIRTRADE raw cane sugar
2.5 ml
5 ml
baking soda
10 ml
FAIRTRADE ground cinnamon
5 ml
FAIRTRADE ground ginger
2.5 ml
FAIRTRADE ground nutmeg
hens eggs
300 ml
sunflower oil
medium carrots
10 ml
vanilla essence
250 gm
FAIRTRADE shredded fresh pineapple
200 gm
FAIRTRADE dessicated coconut
200 gm
FAIRTRADE walnuts, chopped


In a mixing bowl combine the flour, sugar, salt, soda, cinnamon, ginger, nutmeg, stirring to blend.

Add the eggs, oil, shredded carrots, and vanilla and beat until well blended.

Stir in the pineapple, coconut and 100 gms of walnut pieces.

Pour into a baking tin and bake at gas mark 4 (180 °C; 350 °F) for 50 minutes, or until done.

Place the cake on a rack to cool and add cream cheeses icing sprinkled with the remaining nuts gently tamped down.