Carrot Cake and Cream Cheese Icing

    Carrot Cake and Cream Cheese Icing

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    2hours


    1080 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.
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    Reviews and Ratings
    Global Ratings:
    (1096)

    Reviews in English (1096)

    by
    632

    Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter. It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill. I think if this recipe was dramatically altered it would be OK. It would be easier to find another recipe...  -  07 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    283

    I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1 cup of non-sweetened apple sauce and 1/2 cup oil. The texture was perfect and it was easier to cut too. Also I used some spenda with the sugar to cut some calories and used lowfat cream cheese for the icing. The second time around I'd give it 5 stars!  -  20 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    250

    MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made were: reduce oil to use 1/2 cup, 2tsp cinnamon, pinch of Allspice... I used 3/4 cup whole wheat flour and 1 1/4 cup white flour.... I also took the advice of other reviewers and reduced the frosting: 1 cup confectioners sugar, 4 oz cream cheese, 1/8 cup butter, 1/2 tsp vanilla, 1/3 cup chopped pecans. I love cream cheese frosting but some recipes have too much for my taste.... Moist & Delicious!!! I love this cake!!!!!!!!!  -  17 Feb 2003  (Review from Allrecipes USA and Canada)

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