Carrot Cake
May 14, 2020
Preparation time: 20 minutes | Cooking time: 1 hour | Serves: 8
Ingredients
- Two medium carrots, coarsely grated to yield about 300g
- 115g walnut halves, roughly chopped
- 300g plain flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- Two teaspoons ground cinnamon
- One teaspoon mixed spice
- Four eggs
- 220g caster sugar
- 310ml vegetable oil
- One teaspoon vanilla
- One large ripe pear, cut into small pieces
Cream Cheese Icing
- 250g cream cheese softened at room temperature
- 50g unsalted butter softened at room temperature
- 250g icing sugar
- One teaspoon vanilla extract
- A sprinkling of pepita seeds and coconut (optional)
Method
- Preheat the oven to 180C.
- Grease then line a 20cm x 30cm slice cake tin with baking paper.
- Combine the carrots and walnuts in a bowl. Set aside.
- Whisk the flour, cinnamon, mixed spice, baking powder and bicarb in a bowl.
- Beat the eggs, sugar, oil and vanilla in a bowl until thick and smooth then tip in the carrot mixture, the flour mixture and the pineapple.
- Stir until just combined, and there are no more flecks of flour. Do not over mix.
- Scrape into the prepared tin and bake for 1 hour, until risen and golden. Leave to cool in the tin.
- Combine the cream cheese, butter, icing sugar and vanilla in a bowl and use electric beaters to beat until smooth and well combined.
- Spread the icing over the cake and scatter over the pepitas and coconut if using.
- And eat!!! (best served with a cuppa)