Name: Carrot Cake
Prep time: 10 min
Cook time: 60 min
Yield: Makes 12
Ingredients: 4 eggs; 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); 125 g softened butter; 125 g cream cheese, softened; 2 cups icing sugar, sifted; 2 Tbsp lemon juice; chopped nuts to decorate

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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Makes 12

Prep Time 10 minutes

Cook Time 60 minutes

Easy

Ingredients

4 eggs

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

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.