- You are here:
- goodtoknow
- Recipes
- Easy carrot cake
Easy carrot cake
( ratings)
This simple frosted carrot cake from Essentials magazine is ready within an hour - and best of all, it tastes just great!
-
Serves: 4
-
Prep time: 10 mins
-
Cooking time: 35 mins
-
Total time: 45 mins
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
- 180g carrots
- 75g tin pineapple chunks
- 80g soft dark brown sugar
- 75g walnuts, chopped plus 50g whole for on top
- 300g cream cheese
- 60g icing sugar
- juice of half an orange
- 200g self-raising flour
- 1tsp bicarbonate of soda
- 1tsp mixed spice
- 150ml mild olive oil
- 2 medium organic free-range eggs
- 1tsp vanilla extract
Method
- Heat the oven to 180°C (gas mark 4) and line 2 x 20cm sandwich tins.
- Peel and grate the carrot and set to one side. Drain the pineapple thoroughly.
- Mix the flour, bicarbonate, mixed spice and dark brown sugar in a bowl then, using an electric mixer, add in the oil and eggs until combined. Stir in the grated carrots, pineapple and chopped walnuts.
- Pour into the tins and bake for 20 mins - the cakes are done when a skewer inserted into the centre comes out clean. Remove from the tins and cool on a wire rack.
- To make the frosting, beat the cream cheese and icing sugar together with the orange juice and vanilla extract. Once the cakes have cooled, spread the icing over one of the cakes, put the other on top, then ice with the remaining frosting and decorate with walnuts.
For more great family recipes every month, subscribe to Essentials Magazine
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
( ratings)
Loved this recipe? Try these too!
-
Cake recipes -
Best ever carrot cake -
Spiced carrot cake squares -
Carrot cake recipes -
Victoria sponge recipe -
Lemon and vanilla fairy cakes -
Jubilee recipes -
Classic Victoria sponge with white chocolate buttercream -
Summer berry Victoria sponge -
Classic cake recipes -
Top 20 cake recipes for May 2012 -
Carrot and walnut Eccles cakes
Your comments