Slow-cooked carrot cake

Fiona Andersen

Almost everyone likes a good carrot cake, in fact, it’s hard to trust someone who says they don’t. What’s not to love? Easy to make, moist and delicious. Iced or not, cupcakes or a big kahuna!

Ingredients

380 g	Plain flour
3 tsp	Baking soda
1 ½ tsp	Salt
3 tsp	Mixed spice
1 tsp	Cinnamon
6	Eggs
250 g	Brown sugar
450 g	White sugar
450 ml	Sunflower oil
300 g	Carrots, peeled and grated (Main)
100 g	Walnut pieces
100 g	Almonds, roughly chopped
200 g	Canned crushed pineapple, unsweetened

Cream cheese icing

150 g	Cream cheese
150 g	Unsalted butter, softened
2 cups	Icing sugar
1	Lemon, zest of

Directions

1. Heat oven to 150C. Place all ingredients into a mixing bowl and beat on slow speed for 1 minute.
2. Increase speed to medium to high for 2 to 3 minutes.
3. Pour batter into a greased and baking paper-lined 28cm round cake tin with removable base. Place into oven and cook for 1 hour and 45 minutes or until skewer or knife comes out clean.
4. Remove from oven and allow to cool completely before icing with cream cheese icing (see recipe below). Keeps for up to 1 week.

Cream cheese icing

1. Place all ingredients into a mixing bowl and beat on medium to high speed for 3 to 4 minutes until pale and fluffy.