Moist Carrot Cake with Cream Cheese Icing
Carrot cake with cream cheese icing is an absolute classic – the pineapple in this version keeps the cake very moist.
Course
Dessert
Cuisine
NZ
Servings
Prep Time
8
pieces
20
minutes
Cook Time
1.5
hours
Servings
Prep Time
8
pieces
20
minutes
Cook Time
1.5
hours
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
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