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I came across this recipe on Recipezaar and just had to post it. In terms of carrot cake the ingredients seem a little strange, but I assure you, it is incredible. Moist, with a slight crunch from the nuts, there’s a subtle richness that the carrots and pineapple carry through. Topped with cream cheese frosting, it’s just to-die-for. I also like this recipe, because there’s no fuss. You just bung everything into a bowl, mix and voila, cake! You could certainly make this in two cake pans for a layered cake, but you would need to double the frosting recipe.
Carrot Cake with Cream Cheese Frosting
For the cake:
- 2 cups* Plain Flour
- 2 tsp baking (bread) soda
- 1 tsp baking powder
- 1 3/4 cups sugar
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 cup vegetable oil
- 2 cups shredded carrots
- 1 cup dessicated coconut
- 1 cup chopped walnuts**
- 8 oz / 230g canned pineapple, finely diced
Pre-heat oven to 180C/350F and grease and flour a 9×13 baking pan.
Mix all ingredients in a large bowl until moist and well combined. Tip into pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool
For the Frosting:
- 8 oz / 225g package cream cheese
- 1/4 cup / 55g butter, softened
- 2 cups icing sugar**
Beat all ingredients together until smooth. Add more sugar for a stiffer icing, if desired. Spread over top of cake. Cut into slices and serve.
* A cup is an American volume measure of eight fluid ounces. Use a mixing jug with fluid ounces on the side and fill to the 16 oz mark, to measure two cups of flour and carrots. 14 fluid ounces for the sugar and 8 for the nuts and coconut. It’s a rough estimate that cannot be converted to grams accurately. Once you get used to using this system it becomes extremely easy!
** I used pecans, as I prefer them to walnuts and it was perfect.
*** I used almost all of a 500g bag, as I found it to be a bit on the soft side as written.
Original source: http://feeds.feedburner.com/~r/TheHumbleHousewife/~3/340512982/
