All Recipes

Carrot cake

Prep

0-15 mins

Total

1 HR 10 MIN

Servings

12 Servings

Carrot cake

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

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. 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.

  5. 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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