One of our favorite recipes is this delicious Carrot cake with crushed pineapple to give extra moisture to the cake and then topped with a fabulously decadent cream cheese icing. Your guests will be begging for this recipe.
1 teaspoon vanilla essence
1 ½ cups brown sugar
1 ½ cups vegetable oil
2 cups plain flour
1 Tablespoon cinnamon
2 teaspoons baking soda
3 cups grated carrots
½ cup canned Crushed Pineapple, well drained (optional)
Cream Cheese Icing
125g butter softened
125g cream cheese (softened)
2 cups icing sugar, sifted
2 Tablespoons lemon juice
chopped nuts to decorate
Preheat oven to 180°C (350F) and line a 22cm round cake tin with baking paper.
Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.
Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple.
Pour into the prepared cake tin and bake for 60 minutes. Cool in the tin.
Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with chopped nuts.
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