Carrot Cake

INGREDIENTS
3 eggs
1 cup white sugar
¾ cup cooking oil
1 1/3 cup self raising flour
½ tsp salt
1 1/3 tsp baking soda
1 ½ tsp cinnamon
½ cup nuts
2 cups grated raw carrot
1 tsp vanilla essence

METHOD
Grease an 8 inch square tin and heat oven to 150C.
Beat eggs and sugar till fluffy and add oil.
Stir in all dry ingredients.
Lastly, fold in carrots, nuts and vanilla essence.
Bake for about 1 hour, and ice with cream cheese icing when cool.

ICING
Beat together 4 oz softened cream cheese, ½ pound icing sugar, 3 tbsp butter and 1 tsp vanilla essence until cool and creamy.

Apple Crumble

INGREDIENTS
6 cooking apples
3 tbsp sugar
1/3 cup water
1 cup plain flour
3 tbsp butter
3 tbsp brown sugar
3 tbsp coconut
1 tsp cinnamon

METHOD
Peel, core and slice apples.
Cook in saucepan with water and sugar.
Cover and simmer til tender.
Spoon into oven-proof dish.
Sift flour and cinnamon into a bowl.
Rub in butter til mixture resembles fine breadcrumbs.
Add sugar and coconut, mix thoroughly.
Sprinkle crumble over apple.
Bake in moderate oven till golden brown.
Serve hot or cold with custard, cream or ice cream.

COMMENTS

For a yummy colourful variation, reduce apple and stew with some rhubarb stalks (add more sugar as desired) or add some berries once apple is cooked.