Carrot Cake with Cream Cheese Frosting
3 hrs total time
30 mins active time
Easy
Serves 12
Ingredients
Measurements:
- 2 large eggs
- ½ cup (4 fl oz) light olive oil
- ½ cup (4 fl oz) milk
- 1 cup (7 oz) superfine sugar
- 1½ cups (8 oz) self-rising flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 1 cup grated carrot
about 3 medium
- ½ cup well drained canned crushed pineapple in natural juice
- ½ cup (1¾ oz) chopped walnuts
plus extra to serve
For the cream cheese frosting:
- 1 oz unsalted butter
at room temperature
- 4½ oz cream cheese
at room temperature
- ½ tsp pure vanilla extract
- 1½ cups (7¼ oz) powdered sugar
sifted
Instructions
- 1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the base and sides with parchment paper.
- 2Assemble the mixer with the glass mixing bowl and scraper beater. Add the eggs, oil, milk, and sugar to the bowl. Slowly turn the mixer to the CREAMING/BEATING setting for 2 minutes until the mixture is well combined.
- 3Turn the mixer down to FOLDING/KNEADING setting and add the flour, cinnamon and baking soda and fold until mixture is just combined.
- 4Stir in the carrot, pineapple and walnuts. Pour mixture into the prepared pan.
- 5Bake for 1 hour 15 minutes until a skewer inserted in the center comes out clean.
- 6Transfer to a wire rack to cool completely.
- 7To make the frosting, assemble mixer with the glass mixing bowl and scraper beater. Add the butter, cream cheese and vanilla to the bowl. Turn the mixer to CREAMING/BEATING setting and beat for about 1-2 minutes until well combined. Reduce speed to LIGHT MIXING and gradually add the powdered sugar. Once all sugar has been added, increase speed again and mix well.
- 8Spread frosting on cooled cake and sprinkle with extra chopped walnuts.
