Carrot Cake
Prep: 10 mins
Cook: 40 mins
Servings: 8
Everyone will be wanting another slice of this delicious carrot cake! With only 10 minutes prep time and 40 minutes in the oven, it's as easy as can be.
Ingredients
Cake:
- 3 eggs
- ½ cup oil
- 2 cups White Wings Plain Flour
- 1 cup CSR Sugar
- 3 tsp 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 CSR Icing Sugar
- ½ tsp Grated lemon rind
To Decorate:
- Crumbled honeycomb
- Chopped walnuts
Method
- Preheat oven to 180°C conventional, or 160°C fan-forced.
- In an electric mixer, beat eggs until thick. Stir in oil.
- Sift flour, sugar, baking powder and cinnamon into the egg mixture and combine.
- Fold in carrots, walnuts, orange rind and pineapple.
- 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.
- Leave in tin for 10 minutes before turning out onto a wire rack.
- 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.
- Spread over cooled cake. To decorate, sprinkled chopped walnuts and crumbled honeycomb around cake.
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