The Ultimate Carrot CakeÂ
A beautifully moist and warmly spiced carrot cake. Every bite is soft, rich and wonderfully indulgent, with just the right balance of sweetness and spice. A deliciously comforting classic that's simply irresistible.
PREP: 30 MINS
COOK: 20 - 25 MINS
YIELD: 12 SLICES
Ingredients
Carrot Cake
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2 cups SugarÂ
1 1/2 cups Sunflower OilÂ
4 x Large Eggs
2 cups All Purpose FlourÂ
2 tsp Baking PowderÂ
1Â 1/2 tsp CinnamonÂ
2 cups finely grated Carrots Â
1 cup Pineapple CrushÂ
1 cup Coconut (fine)
1/2 cup Pecan Nuts
1 cup Coconut (fine)
1/2 cup Pecan Nuts
Ingredients
Cream Cheese FrostingÂ
230 g Cream Cheese - Softened
1/2 cup Salted Butter - Softened
2 tsp Vanilla Essence
4 cups Powdered SugarÂ
Preparation Steps
01
Preheat your oven to 180°C. Grease and line 3 x 9-inch round cake tins with parchment. Set aside.
02
Beat the oil, sugar and eggs for 2 minutes until the mixture is beautifully smooth and well combined.
03
Into that bowl, sift your flour, baking powder, bicarb, salt, and cinnamon. Gently fold into the wet mixture until just combined so the crumb stays light and soft.
04
Now, gently fold in the grated carrots, crushed pineapple, pecan nuts and coconut until everything is evenly combined and smooth.
05
Simply divide and pour your batter between your 3 greased pans and bake at 180°C for 20 - 25 min or until the toothpick comes out clean. Set aside to cool and start your cream cheese frosting.
06
For the frosting - Start by beating your softened butter until soft and light then slowly start adding in your icing sugar, one cup at a time. Lastly add your cream cheese and vanilla essence and beat on medium speed until well combined and fluffy.
07
Assemble your cake, layering each tier generously with cream cheese frosting. Decorate as you wish and enjoy every delicious bite.