Added by Ruth (my wife)
When I set out to make this Peter thought it would have a soggy bottom, however, this is a tried and tested recipe from a good friend and I proved him wrong. As Autumn has well and trully come upon us, with the changing of the leaves, a carrot cake seems seasonal to Autumn, and when decorated with seeds and nuts suits this season well.
This can be made as a tray bake style cake (in a large rectangular tin), or baked into a cake by using 2 circular cake tins. Although I followed the recipe below, I would recommend making double the frosting for a good cake to frosting ratio.
Time: One and a half hours
1 and quarter cups of vegetable oil
2 cups of caster sugar
2 cups of plain flour
2 tablespoons of baking soda
2 tablespoons of cinnamon
1 teaspoon of salt
2 teaspoons of vanilla extract
1 tin of crushed pineapple (227g) – drain a good amount of the liquid before adding
1 cup of chopped nuts e.g. walnuts or pecans
2 cups of shredded carrot
2 ounces of non salted butter (room temperture)
4 ounces of icing sugar
3 ounces of cream cheese
dash of vanilla extract
- Beat butter and icing sugar together
- Add cream cheese and vanilla until well mixed
Assorted seeds and nuts
- Beat oil, sugar and eggs together.
- Add flour, cinnamon, baking soda, salt and vanilla and mix.
- Finally add pineapple, nuts and shredded carrot.
- Transfer into tin(s) and bake in oven for 50-60 mins – until skewer comes out showing the cake is cooked (note: this is a moist cake so skewer may not be perfectly clean!)
- Make te frosting by beating butter and icing sugar together. Then add the cream cheese and vanilla and mix till well combined.
- Allow cake to cool before decorating with frosting, seeds and nuts. If making it cake style remember to use half your frosting to sandwich the layers together.