Serves 8-10 / Difficulty – Easy / Preparation 30 minutes and 45-1 hour baking time
Most of the time I hear people saying carrot cake is too dry, well this a proper carrot cake, very moist with a delicious tangy creamy topping. Its one of the best carrot cakes I have ever tasted and it never lasts long in my house.
Ingredients
For the cake
125g all-purpose flour
1 teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 eggs
135g vegetable oil
200g white sugar
150g shredded carrots
120g can crushed pineapple, drained
50g chopped walnuts
35g flaked coconut
1 teaspoon nutmeg
1 teaspoon ginger
1 handful sultanas, Optional
For the topping
200g cream cheese
57 grams Butter-unsalted
57g sifted icing sugar
1 teaspoon vanlla essence
Method
- Preheat oven to 165 degrees°C / 325 degrees F / Gas mark 3. Grease and flour a 9×13 inch pan.
- In a large bowl sift and mix together the flour, baking powder, baking soda, salt and cinnamon.
- Then add the rest of the ingredients and mix together well
- Pour into the prepared pan and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
- Mix together all the ingredients for the topping and spread on top of the cooled carrot cake.
