Carrot Cake
If you haven't got a favourite carrot cake recipe, then this must surely be the one. Made even better with added pineapple, it's deliciously moist and easy to make, finished with traditional cream cheese icing.
- Total:
Ingredients
- 4eggs
- 1tsp vanilla essence
- 1 ½cups soft brown sugar
- 1 ½cups vegetable oil
- 2cups flour
- 1Tbsp Gregg's Ground Cinnamon
- 2tsp baking soda
- 3cups grated carrot
- ½cup Golden Circle Crushed Pineapple, well drained (optional)
- Cream Cheese Icing
- 125g softened butter
- 125g cream cheese, softened
- 2cups icing sugar, sifted
- 2Tbsp lemon juice
- chopped nuts to decorate
Instructions
Step 1
Preheat oven to 180°C and line a 22cm round cake tin with baking paper.Step 2
Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.Step 3
Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).Step 4
Pour into the prepared cake tin and bake for 60 minutes or until a cake tester inserted in the middle of the cake comes our clean. Rest the cake for 10 minutes before removing from the tin to cool.Step 5
Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with nuts.