Carrot Cake is a kiwi favourite, but nothing is worse that a carrot cake which is dry or gluggy. The icing also makes a huge difference to the flavour of the cake.
Our recipe below will make a light, moist carrot cake, and step you through a classic cream cheese icing.
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| Prep Time | 20 minutes |
| Cook Time | 1.5 hours |
| Servings |
pieces
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Ingredients
- 4 eggs
- 1 1/3 cups oil
- 2 cups flour
- 4 t baking powder
- 1 t baking soda
- 2 T milk hot
- 1 cup walnuts chopped
- 2 t Vanilla
- 3 cups carrot grated
- 2 t cinnamon
- 2 t cloves
- 2 cups brown sugar
- 1 cup sultanas
- 1 cup crushed pineapple
- 1/4 cup Cream Cheese
- 1 t Vanilla
- 1 oz butter
- 3 cups icing sugar
Ingredients
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Instructions
The Cake
- Beat eggs, sugar, oils and vanilla together
- Dissolve baking soda in 2 T hot milk and add to mixture
- Add crushed pineapple and grated carrot
- Add rest of the dry ingredients, fold in only until just combined (don't over mix)
- Bake at 160 to 170 degrees Celsius for 1 1/4 to 1 1/2 hours in a greased springform tin lined with greaseproof paper
Icing
- Beat cream cheese until smooth, add milk and butter, beat, then add icing sugar and vanilla and beat ntil ready. Add more icing sugar if too runny
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I note this recipe measures the butter in ounces.
Could you confirm that the cups are nz size 250ml, not 200ml.
I am making this for my mother’s 95th.
Could the recipe be doubled?