I have filed this under “Britain” even though the carrot cake’s origin is up for debate. Is it from the Continent, USA or Britain? Who knows, but the good friend of mine who gave me this recipe has British background and so I’m going to stick with that.
Carrot cake is personally one of my favourites and this recipe is the best of the bunch, in my opinion. The first time I made it, I was very hesitant to add one of the ingredients – crushed pineapple. I didn’t think I would particularly like carrot cake with pineapple. I almost didn’t add this ingredient – but I went for it and the result was amazing. You can’t taste the pineapple at all, but it’s the most, dare I say it, moist carrot cakes you’ll ever have.
The icing (frosting) is my mother’s recipe and you can eat this stuff with a spoon…. enjoy.
- 4 eggs
- 2 cups sugar
- 375 ml oil (vegetable or sunflower)
- 2 cups plain flour
- 1 heaped teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups grated carrot
- 1 cup chopped pecan nuts / walnuts
- 410 gr tin crushed pineapple (I couldn’t find, so I whizzed a can pineapple rings in a food processor)
- 120 gr cream cheese
- 250 gr icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons soft butter
Preheat the oven to 180 C / 350 F.
Grease and line the bottom of two loaf tins or one large, round cake tin.
Using an electric mixer, beat together the sugar and eggs. Slowly add the oil and continue mixing.
Sift in the dry ingredients (flour, bicarb, baking powder, cinnamon and salt) and using a spoon, mix well.
Then add the carrots, nuts and pineapple and stir these ingredients in until well combined. Pour this mixture into the prepared tins and bake in the oven for 30 – 50 minutes. It does depend on whether you have divided the mixture into two or not. Use a skewer to test if the cake is fully cooked or not after 30 minutes. (just poke the cake right through the middle and if there is no mixture stuck to the skewer, then it’s cooked). I cooked my carrot cake in a large cake tin and in my oven it took 50 minutes.
Once cooked, remove the carrot cake from the oven and allow to cool in the tin for 10 minutes, before turning out onto a drying rack.
To make the cream cheese icing / frosting, simply beat all the ingredients (cream cheese, icing sugar, vanilla and butter) until well combined. Only ice the carrot cake once it’s completely cooled, otherwise the icing will melt and run everywhere. Store in an airtight cake tin for a few days (if the carrot cake lasts that long!)