Carrot Cake
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Prep time: 
Cook time: 
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Serves: 12 servings
 
Ingredients
  • 4 eggs
  • 500 ml (2 C) brown sugar
  • 125 ml (1/2 C) sunflower oil
  • 1 x 432 g can Pineapple Crush, drained, syrup reserved
  • 500 ml (2 C) cake flour
  • 10 ml (2 t) baking powder
  • 7.5 ml (1½ t) bicarbonate of soda
  • 5 ml (1 t) salt
  • 15 ml (1 T) ground cinnamon
  • 500 ml (2 C) grated carrot
  • 125 ml (½ C) pecan nuts, chopped
  • 65 ml (¼ C) butter
  • 1 x 175 g tub plain cream cheese
  • 500 ml (2 C) icing sugar, sifted
Instructions
  1. Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 250 ml (1 C) reserved pineapple syrup.
  2. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon together and gently fold into the liquid mixture. Stir in the pineapple crush, carrot and pecan nuts.
  3. Pour the batter into lined cake pan and bake in the oven preheated to 180 ºC for 30 – 40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool.
  4. To make the icing, cream the butter, add the cream cheese and beat for one minute. Add the icing sugar, mix until well blended and ice the cake as desired.
Recipe by Pomegranate Days at https://www.pomegranatedays.co.za/carrot-cake/