Carrot Cake
20 Review(s)
1 Hr 10 Min
Prep : 10 minutes Cook: 60 minutes
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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.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 eggs
2
1 tsp vanilla essence
3
1 ½ cups soft brown sugar
4
1 ½ cups vegetable oil
5
2 cups flour
6
1 Tbsp Gregg's Ground Cinnamon
7
2 tsp baking soda
8
3 cups grated carrot
9
½ cup Golden Circle Crushed Pineapple, well drained (optional)
Cream Cheese Icing
10
125 g softened butter
11
125 g cream cheese, softened
12
2 cups icing sugar, sifted
13
2 Tbsp lemon juice
14
chopped nuts to decorate
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How do I make it ?
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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. Kraft Kitchen Tips!
1/2 cup chopped walnuts can be added instead of pineapple, if wished.
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