Carrot Cake

Prep Time: 10 mins  

Cook Time: 40 mins

Serves: 8

Ingredients

Cake:

  • 3 Eggs
  • ½ cup Oil
  • 2 cups White Wings Plain Flour
  • 1 cup Sugar
  • 3 tsp Aunt Mary’s Baking Powder
  • ½ tsp Cinnamon
  • 3 cups Carrots, grated
  • ½ cup Walnuts, chopped
  • 1 tsp Orange rind, grated
  • ¾ cup Pineapple, crushed

Cream Cheese Frosting:

  • 2 Tbsp Butter, softened
  • ¼ cup Cream cheese
  • 1 cup Icing Sugar
  • ½ tsp Grated lemon rind

To decorate:

  • Crumbled honeycomb
  • Chopped Walnuts

Method

  1. Preheat oven to 180°C conventional, or 160°C fan-forced.
  2. In an electric mixer, beat eggs until thick. Stir in oil.
  3. Sift flour, sugar, baking powder and cinnamon into the egg mixture and combine.
  4. Fold in carrots, walnuts, orange rind and pineapple.
  5. Grease and line the base of a 23cm ring tin. Spoon mixture into tin. Bake for 40 minutes or until cake springs back when lightly touched.
  6. Leave in tin for 10 minutes before turning out onto a wire rack.
  7. To make Cream Cheese Frosting, in an electric mixer beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind. Beat well until combined.
  8. Spread over cooled cake. To decorate, sprinkled chopped walnuts and crumbled honeycomb around cake.
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