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carrot cake

Classic Carrot Cake

BY Tina Bester

This is a really forgiving cake to make because it remains so moist and with a layer of rich cream cheese icing it really is a slice of heaven.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Carrot And Pecan Nut Cake
180 g brown sugar
1 C (250 ml) oil
4 large eggs
200 g flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
500 g carrots, grated
50 g pecan nuts, chopped
80 g sultanas
½ C (125 ml) crushed pineapple

Cream Cheese Icing
120 g butter
500 g icing sugar
1 tsp (5 ml) vanilla essence
80 g cream cheese

Garnish
20 g toasted pecan nuts, chopped

Carrot And Pecan Nut Cake
Preheat the oven to 180 °C. Line 3 x 15 cm round cake tins with baking paper and set aside.

Beat the brown sugar, oil and the eggs together for 5 minutes until fluffy.

Sift the dry ingredients and add to the brown sugar mixture together with the carrots, nuts, sultanas and pineapple. Mix together and spoon into the 3 cake tins.

Bake for 35-40 minutes or until a skewer comes out clean, turning the tins around half way through the cooking time.

Cream Cheese Icing

Place all of the ingredients into the bowl of a cake mixer and beat until the icing is light and fluffy.

To Assemble

Spread one of the cake layers with approximately one-third of the icing. Place the second layer on top and spread with approximately one-third of the icing. Spread the top and sides of the cake with the remaining icing. Garnish with chopped toasted pecan nuts.