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.
- 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
Step 1Preheat oven to 180°C and line a 22cm round cake tin with baking paper.
Step 2Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.
Step 3Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).
Step 4Pour 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 5Make 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.