 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A decadent version of the classic, this cake adds (tin) pineapple and luscious cream-cheese frosting. You can sprinkle some nuts on top. This is very moist carrot cake with only 1/4 cup of oil. Ingredients:
2 cups all-purpose flour |
2 cups caster sugar |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon mixed spice |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 cups finely shredded carrots |
1/4 cup buttermilk |
1/4 cup oil |
8 ounces crushed pineapple, drained |
3 eggs |
1 teaspoon vanilla |
250 g cream cheese, philadelphia, room temperature |
1 teaspoon lemon juice |
1/3 cup icing sugar |
Directions:
1. Preheat oven to 170°C.
2. Line 33cmx23cm tin with baking paper.
3. In large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt.
4. Add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs.
5. Stir until combine with wooden spoon.
6. Pour batter into prepared tin.
7. Bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean.
8. Cool completely before frosting.
9. For cream-cheese frosting :.
10. Mix all ingredients together using hand held el. mixer until nice and smooth.
11. Spread over the carrot cake.
12. Refrigerate.
13. Cut into bars.
14. Carrot cake freezes well without frosting.
|
|