Carrot Cake Recipes

Carrot and Pineapple Cake

Another easy recipe which takes minutes to prepare and is loved by adults and kids alike!

Ingredients

1 cup rice bran oil (You can use other oils such as canola or salad oil but rice bran gives a lighter texture - and it's better for you!)
2 cups soft brown sugar (not muscovado the dark stuff!)
3 cups plain white flour
4 medium eggs

2 teaspoons cinnamon - or one each of allspice and cinnamon
1 teaspoon salt
1 teaspoon baking soda

3 cups grated carrot
1 cup drained crushed pineapple (make sure you drain it well!)

Method

Preheat oven to 180C. You must preheat your oven as a cold oven will affect the final result of your carrot cake.

Grease and line a 25 cm cake tin.

Combine in a mixing bowl all ingredients except carrot and pineapple. Mix well (or do this in a food processor). The carrot cake mixture should be very stiff! Add drained crushed pineapple and grated carrot.

Put into prepared cake tin. Bake in oven for at least one hour and a quarter hours before checking. When ready a skewer put into the middle of the cake will come out clean.

Cool for at least one hour before removing from tin.

This cake tastes better the second day and keeps well.

Frosting for Carrot Cake

This carrot cake can be eaten as is without frosting. If you must indulge yourself or your friends the following frosting is delicious!

Cream cheese and lemon frosting.

125g full fat cream cheese at room temperature. ( I tried using a low fat variety but this made the icing very runny and acidic - and don't use the spreadable varieties either!)
250g powdered sugar (icing sugar)
50g butter at room temperature
1 teaspoon lemon juice

Blend all ingredients together in the food processor. Check mixture. Add a little more icing sugar if the frosting seems runny. Spread over cooled carrot cake.

Enjoy!