cranmore
the link you put on for the carrot cake recipe is american measurements as well, and is not too far off from mine (pineapple included makes it deeeevine & moist). never tried it with coconut tho, will have to give it a go soon! thanks for the link!
so sod it, i'll just put my recipe here as i have it. if anyone does try it, using UK cups/tsps, please let me know how it turns out!
Mom's Carrot Cake
Oven 180 / 45 Mins
((starting note: measure out the raisins, and let them soak in kettle-hot water so they rehydrate before going into batter. this keeps them from taking moisture from the cake during baking))
Beat together:
2cups sugar
1 1/2 cups veg oil
Add:
4 eggs - one at a time.
In A Separate Bowl, Combine (well!!):
3 cups plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Add dry ingredients to sugar/egg batter.
Then add:
2tsp vanilla extract
3 cups grated carrot
1 cup crushed, drained pineapple (morrisons has this already crushed and canned)
1 cup chopped walnuts
1 cup raisins
batter will be thick. place into greased & floured cake pans.
test for doneness at about 35-40 mins in case your oven cooks faster/slower.
((enjoy!!!!))