Carrot Cake

This easy recipe makes a deliciously moist, lightly spiced cake. The cream cheese icing is soft and creamy.

Serves about 8-10.

167ml (2/3 cup) sunflower oil
2 large eggs
1 tsp vanilla essence
124g (1/2 cup) drained crushed pineapple (unsweetened)
180g (1 1/3 cups) finely grated carrot
80g (2/3 cup) chopped pecan nuts
295g (1 1/3 cups) caster sugar
200g (1 1/3 cups) plain flour
2 tsp ground cinnamon

¼ tsp ground nutmeg
1 1/4 teaspoons bicarbonate of soda
Extra chopped pecan nuts, for decorating

Preheat oven to 180 C

• Grease the side and base of a 20cm diameter round cake pan. Line base and side of the pan with non-stick baking paper.
• Stir oil, eggs, vanilla, pineapple, carrot, pecans and caster sugar together in a large bowl. 
• Sift in flour, cinnamon and bicarbonate of soda.
• Stir until combined.
• Pour mixture into prepared pan.
• Bake in ring pan for 45-50 minutes. Cover cake with a clean tea towel and allow to cool in pan.

When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans.

Cream Cheese Icing Recipe

(Double to coat whole cake)

60g cream cheese, softened
30g (1 1/2 tablespoons) butter, softened
2 teaspoons (10ml) fresh lemon juice
180g (1 1/2 cups) icing sugar, sifted

Beat cream cheese, butter and lemon juice until light and fluffy. Gradually beat in sifted icing sugar and beat until icing is smooth.