The Best Carrot Cake Recipe

• total tid: 58 minutes

Ingredienser

never open oven while cake is baking

never ever over mix

not letting the ingredients come to room temperature

never over bake, cake will lose moisture

2 cups of plain flour sifted

1 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of cinnamon (add more if you like a strong flavour)

2 cups of grated carrot

1/2 cup of crushed pineapple

1 cup of crushed walnuts

3 eggs

11/2 cups light olive oil

3/4 cup of sugar

2 teaspoons of vanilla

For the frosting;

250 grams of cert soft room temperature cream cheese

1/2 cup of icing sugar

2 tablespoons of vanilla extract

Fremgangsmåte

Place eggs, sugar and oil in a bowl and whisk. Add flour, soda and baking powder and mix until just incorporated. Then add your walnuts, vanilla, carrots and pineapple. Mix only to combine. Pour mixture into to a well greased 20cm tin and bake on a 175 for 40-45 minutes or until a skewer comes out clean. Cool for in tin for 10-15 minutes then remove from tin.

Place all the cream cheese frosting ingredients into a bowl of a mixer and whip for a few minutes until smooth.

Spread onto cake and top with more crushed walnuts. Spread onto cake and top with more crushed walnuts.. Tin size

30cm x 11cm x 7cm bread tin