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
- Heat oven to 150C. Place all ingredients into a mixing bowl and beat on slow speed for 1 minute.
- Increase speed to medium to high for 2 to 3 minutes.
- 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.
- 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
- Place all ingredients into a mixing bowl and beat on medium to high speed for 3 to 4 minutes until pale and fluffy.