Mrs C's Deliciously Yummy & Scrumptious Carrot Cake
photo by Lostfairy
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 2 cups wholewheat flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1⁄2 cups sugar
- 1 cup canola oil
- 4 cups finely grated carrots
- 1 cup crushed walnuts
- 8 ounces pineapple
- 8 ounces butter, softened
- 8 ounces cream cheese
- 8 ounces icing sugar
- 1 teaspoon vanilla essence
directions
- Sift flour, baking powder, baking soda, cinnamon and salt together. Set aside.
- Beat eggs well together in a separate large bowl. Add sugar and oil, continuing to beat thoroughly. Add carrots, nuts and pineapple, mixing well after each addition. Incorporate flour mixture gradually and carefully.
- Divide batter between 2 very well buttered 9 inch round cake tins. Bake at 180C / 350F for 40 - 45 minutes until the sides of the cakes have started to shrink from the sides of the tin and a skewer inserted into the center comes out clean.
- Allow to settle for 15 minutes before turning out onto a wire rack to cool.
- Beat butter and cream cheese together for the frosting adding the vanilla essence and as much icing sugar to taste. This can be done in a food processor.
- Assemble cakes with a layer of frosting between, on top and around the sides.
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