• 12servings
  • 80minutes
  • 628calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 300g plain flour

  2. 2 tsp cinnamon

  3. 1 tsp baking powder

  4. 1/2 tsp bicarbonate of soda

  5. 200g soft brown sugar

  6. 4 eggs

  7. 250ml oil

  8. 1 orange , zested

  9. 1 lemon , zested

  10. 200g carrots , finely grated

  11. 150g walnuts , chopped

  12. 227g tin pineapple pieces, well drained and chopped

  13. 125g unsalted butter at room temperature

  14. 50g icing sugar

  15. 250g cream cheese

Instructions Jump to Ingredients ↑

  1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

  2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

  3. Like this?

  4. You might also like to try Angela Nilsen's healthier option, Ultimate makeover: Carrot cake , or indulge with Carrot & cream cheese cupcakes .


Send feedback