community recipe
Carrot Cake
- Prep time:
- 15
- Cook time:
- 30-40mins
- Serves:
- 10
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup Caster sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup rice bran oil
1 tsp vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans (i've also used hazelnuts and walnuts)
Icing:
250g tub cream cheese, softened
1/4 cup (about 100g) butter, softened
1/2 tsp vanilla
1 cup icing sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup Caster sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup rice bran oil
1 tsp vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans (i've also used hazelnuts and walnuts)
Icing:
250g tub cream cheese, softened
1/4 cup (about 100g) butter, softened
1/2 tsp vanilla
1 cup icing sugar
Method
Grease and flour 23cm metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together caster and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre at 180°C oven for 30-40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
Grease and flour 23cm metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together caster and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre at 180°C oven for 30-40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
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