Special Carrot Cake

    Special Carrot Cake


    42 people made this

    The secret to this truly moist cake is that the carrots are cooked instead of raw. It really is better the day after it is made - refrigerate overnight please.

    Serves: 18 

    • 6 carrots, quartered
    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 3 eggs
    • 2 teaspoons ground cinnamon
    • 3/4 cup vegetable oil
    • 2 teaspoons vanilla essence
    • 3/4 cup (185ml) buttermilk
    • 125g crushed pineapple with juice
    • 100g shredded coconut
    • 1 cup (125g) chopped walnuts
    • 125g cream cheese, softened
    • 65g butter
    • 1 teaspoon vanilla essence
    • 2 cups (375g) icing sugar

    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. In a small saucepan cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
    2. In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, bicarb soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
    3. Pour into paper towel-lined 20x30cm pan.
    4. Bake at 180 degrees C for 55 minutes, or until cake tests done.
    5. Place cake on a plate and allow to cool completely before icing.
    6. To Make icing: Combine cream cheese, melted butter, 1 teaspoon vanilla essence and icing sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

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