The Best Carrot Cake
This carrot cake is made with fresh carrots, bursts of juicy pineapple, crunchy nuts, and a sweet cream cheese frosting.
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Servings: 12 serves
Calories: 636kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 3 eggs
- ½ cup (120g) vegetable oil
- 1¼ cups (300g) caster sugar
- 2¼ cups (360g) self-raising flour sifted
- ½ teaspoon bicarbonate soda sifted
- 2 teaspoons cinnamon sifted
- pinch salt
- 440 g pineapple tin crushed and drained
- 300 g carrots approx 4 medium carrots
- 200 g pecans chopped (or walnuts)
For the cream cheese frosting
- 250 g cream cheese
- ½ cup icing sugar sifted
- 100 g white chocolate melted and cooled
Instructions
- Preheat oven to 190 degrees celsius (175C if using fan forced). Grease two round cake tins with baking paper.
- Using an electric mixer beat eggs, oil, and sugar until pale.
- With a wooden spoon fold through dry ingredients.
- Add carrot, pineapple and pecans and stir until well combined.
- Pour the mixture equally into the prepared tins.
- Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
- Cool in pan 5 mins before turning onto cake rack.
- To make the frosting, beat cream cheese with icing sugar until well combined and smooth.
- Fold through melted, white chocolate. Spread over cooled cake.
- Thermomix Recipe - click the link in the notes below for my Thermomix Carrot Cake recipe.
Notes
Thermomix Recipe - click here for my Thermomix Carrot Cake recipe.
This carrot cake will keep in the fridge in an airtight container for up to 4 days.
You can bake and frost your cake 1 day prior to serving
Make sure to freshly grate your carrots and to grate them as fine as possible.
Nutrition
Calories: 636kcal | Carbohydrates: 77g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4545IU | Vitamin C: 19.2mg | Calcium: 78mg | Iron: 1.3mg
