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Carrot cake with cream cheese frosting

  • 8servings
  • 60minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 150ml vegetable or sunflower oil

  2. 25ml pineapple juice from...

  3. 150g pineapples small chunks, tinned or fresh

  4. 250g light brown sugar

  5. 3 medium eggs

  6. 2 grated medium carrots

  7. 75g desiccated coconut (unsweetened)

  8. 250g plain flour (wholemeal can be used)

  9. 1/2 teaspoon salt

  10. 1 teaspoon each vanilla extract, baking powder & cinnamon

  11. 75g roughly chopped nuts to decorate - walnuts or pecans

  12. Cream cheese icing:

  13. 225g cream cheese

  14. 50g softened butter

  15. 50g light brown sugar

  16. a few drops vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to Gas 4, 180 C / Gas 4. Prepare two 9"sandwich tins.

  2. Mix the oil, pineapple juice and sugar until smooth, then beat in the eggs. (If using an electric blender, mix the rest manually: quick but gentle seems to be the secret of this cake.)

  3. Add the vanilla, coconut and carrot (and pineapple chunks if using). Finally add the flour, cinnamon, salt & baking powder.

  4. Divide the mixture between the two tins & bake for 40 minutes - or until a knife inserted in the middle comes out clean.

  5. For the frosting: beat the 4 ingredients together until thoroughly blended, light and fluffy.

  6. There should be enough frosting to sandwich the cakes together and add a layer as topping. decorate with pecans or walnuts as desired.

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