All Recipes

Carrot cake

Prep

0-15 mins

Total

1 HR 10 MIN

Servings

12 Servings

Ingredients

4 

Eggs

1 tsp

Vanilla essence

1 1/2 cups

Soft brown sugar

1 1/2 cups

Vegetable oil

2 cups

Flour

1 tbsp

Gregg's ground cinnamon

2 tsp

Baking soda

3 cups

Grated carrot

1/2 cup

Golden Circle crushed pineapple, well drained (optional)

125 g

Softened butter

125 g

Cream cheese, softened

2 cups

Icing sugar, sifted

2 tbsp

Lemon juice

- 

Chopped nuts to decorate

Instructions

Step 1

Preheat oven to 180°C and line a 22cm round cake tin with baking paper.

Step 2

Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.

Step 3

Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).

Step 4

Pour into the prepared cake tin and bake for 60 minutes or until a cake tester inserted in the middle of the cake comes our clean. Rest the cake for 10 minutes before removing from the tin to cool.

Step 5

Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with nuts.

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