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.
What do I need ?
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 tsp vanilla essence
1 ½ cups soft brown sugar
1 ½ cups vegetable oil
2 cups flour
1 Tbsp Gregg's Ground Cinnamon
2 tsp baking soda
3 cups grated carrot
½ cup Golden Circle Crushed Pineapple, well drained (optional)
Cream Cheese Icing
125 g softened butter
125 g cream cheese, softened
2 cups icing sugar, sifted
2 Tbsp lemon juice
chopped nuts to decorate
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How do I make it ?
Preheat oven to 180°C and line a 22cm round cake tin with baking paper.
Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.
Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).
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.
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.