Carrot Cake
This is my favourite Carrot Cake recipe. While it does have a lot of ingredients, I think it is 100% worth it when you taste the finished product. Great at Easter an all year round!
Carrot Cake
Ingredients
- 1/2 cup brown sugar firmly packed
- 1 cup Extra virgin Olive Oil light
- 4 eggs
- 1 1/3 cups flour
- 2 tsp baking powder
- 1 tsp biscarbonate of soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 350 g grated carrot approx 4 large carrots
- 1/2 cup chopped walnuts plus extra for decoration
- 2/3 cup sultanas
- 1/2 cup crushed pineapple
Lemon Cream Cheese Icing
- 3 tbsp margarine or butter
- 1 1/2 cups icing sugar
- 1 tsp vanilla
- 80 g cream cheese approx 4 tbsp
- 1 lemon grated zest only
Instructions
- Preheat the oven to 190°C. Lightly grease or line a 22cm cake pan.
- Beat the sugar, oil and eggs together for 5 minutes, until fluffy. Sift the dry ingredients together and add to the sugar mixture with the carrot, nuts, sultanas and pineapple. Mix together until combined and pour into the cake pan.
- Bake for 1 hour and 15 minutes. Remove from oven and allow to cool.
- Meanwhile, make the icing by placing all ingredients in a mixing bowl and beating together until the icing is light and fluffy. Ice the cooled cake and decorate with extra walnuts if desired.
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