Prep
0-15 mins
Cook
1 HR
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.