Recipe for Carrot Cake topped with cream cheese icing – a must!
500 ml (2 C) brown sugar
125 ml (1/2 C) sunflower oil
1 x 432 g can Pineapple Crush, drained, syrup reserved
500 ml (2 C) cake flour
10 ml (2 t) baking powder
7.5 ml (1½ t) bicarbonate of soda
5 ml (1 t) salt
15 ml (1 T) ground cinnamon
500 ml (2 C) grated carrot
125 ml (½ C) pecan nuts, chopped
65 ml (¼ C) butter
1 x 175 g tub plain cream cheese
500 ml (2 C) icing sugar, sifted
Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 250 ml (1 C) reserved pineapple syrup.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon together and gently fold into the liquid mixture. Stir in the pineapple crush, carrot and pecan nuts.
Pour the batter into lined cake pan and bake in the oven preheated to 180 ºC for 30 – 40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool.
To make the icing, cream the butter, add the cream cheese and beat for one minute. Add the icing sugar, mix until well blended and ice the cake as desired.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor