Carrot Cake

• 3 eggs
• 1 12 cups sugar
• 1 cup vegetable oil
• 3 cups grated carrots
• 2 12 cups plain flour
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 1 12 teaspoons ground cinnamon
• 1 teaspoon salt
• 12 cup pecan nuts, roughly chopped
• 1 12 cups icing sugar
• 2 tablespoons lemon juice
• 12 cup desiccated coconut

1. Preheat the oven to 375F.
2. Beat the eggs and slowly add the sugar, beating continuously.
3. Stir in the oil and then the carrots.
4. Sieve together the flour, baking soda, cinnamon and salt.
5. Add the flour mixture to the carrot mixture.
6. Add the pecan nuts and mix well.
7. Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
8. Allow to cool for a few minutes before turning out onto a cooling rack.
9. Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
10. Spread the mixture over the cooled carrot cake.
11. Roast the remaining coconut for a few minutes in the oven until slightly coloured.
12. Sprinkle over cake.
13. Enjoy.

eggs, sugar, vegetable oil, carrots, flour, baking powder, baking soda, ground cinnamon, salt, pecan nuts, icing sugar, lemon juice, coconut

Taken from www.food.com/recipe/carrot-cake-41812 (may not work)