SUPER MOIST & FLUFFY CARROT CAKE

And did we mention that it's Super Easy to make?

1. 2 1/2 Cups Grated Carrots (not too fine)

2. 1 (8oz) Can Pineapple, Chopped

3. 3 Large Eggs

4. 2 1/2 Cups All Purpose Flour

5. 2 tsp Baking Soda

6. 2 tsp Ground Cinnamon

7. 2 1/3 Cup Sugar (I used only 1 1/4 Cups)

8. 1 Cup Vegetable Oil

9. 2 tsp Vanilla Essence

10. 1 tsp Salt

1. Crack Eggs into mixing bowl

2. Add Vegetable Oil

3. Add Vanilla Essence

4. Stir (not beat) till smooth

5. Add Sugar a little at a time

6. In a bowl, put flour and baking soda, cinnamon and salt and use a fork to blend

7. Add this flour mixture to the wet ingredients about 2 TB at a time, fold in or gently stir in

You can either make cupcakes, mini loaves or a sheet cake

Note:

1) After grating the carrots (not too fine), squeeze out some but not all the water. That is, drain the water but DON'T squeeze it till totally dry

2) For the chopped Pineapple, press till dry

You can bake this as a whole cake or as cup cakes or individual loaf servings.

CREAM CHEESE FROSTING

• Beat Cream Cheese till soft

• Add a little soft butter

• A little lemon juice to taste

• A little Vanilla Essence if you'd like

• Powdered/Icing Suger to taste

I usually use one block of Cream Cheese and add other ingredients and taste along the way