Carrot Cake and Cream Cheese Icing

    Carrot Cake and Cream Cheese Icing

    6saves
    2hours


    1079 people made this

    Carrots are a rich source of beta-carotene and have a healthy yet sweet flavour. Substituting half the oil in this recipe with apple sauce will make it more healthful.

    Ingredients
    Serves: 24 

    • Cake
    • 3 cups grated carrots
    • 2 cups (250g) plain flour
    • 2 cups (400g) white sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 4 eggs
    • 1 1/2 cups vegetable oil
    • 1 1/4 teaspoons vanilla essence
    • 1 (250g) tin crushed pineapple with juice
    • 3/4 cup (80g) chopped pecans
    • Icing
    • 3 1/2 cups (420g) icing sugar
    • 250g cream cheese
    • 125g butter, softened
    • 1 1/4 teaspoons vanilla essence
    • 1 cup (110g) chopped pecans

    Directions
    Preparation:20min  ›  Cook:40min  ›  Extra time:1hour cooling  ›  Ready in:2hours 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour a 23x33cm cake tin.
    2. In a large bowl combine grated carrots, flour, white sugar, bicarbonate of soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon mixture into prepared tin.
    3. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    4. Icing:In a medium bowl combine icing sugar, cream cheese, 125g butter and 1 1/4 teaspoons vanilla. Beat until smooth then stir in 1 cup chopped pecans. Spread on cooled cake.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate