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Best Ever Carrot Cake

Farmers Weekly Reporters 05 September 2003
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      Serves 8.




  • 3 large carrots, grated


  • 1 extra carrot for decoration (optional)


  • 350g (12oz) wholemeal or plain flour,


  • 2 teaspoon baking powder


  • 350g (12oz) caster sugar


  • 1 teaspoon salt


  • 1½ teaspoons bicarbonate of soda


  • 330ml (12fl oz) sunflower oil


  • 4 large eggs


  • 75g (3oz) walnuts, roughly chopped


  • 110g (4oz) desiccated coconut


  • 1 x 425g tin of pineapple crush, drained


      Icing:




  • 110g (4oz) butter, softened


  • 225g (8oz) cream cheese


  • 350g (12oz) icing sugar


  • Vanilla essence (optional)

You will also need a small oven tray — 31cm x 21cm, greased and lined if possible.
Preheat the oven to 180C (350°F, Gas 4). Have the baking tray ready. Place all the ingredients in a large mixing bowl. Blend well by starting first with a wooden spoon then using an electric hand mixer if possible until well mixed. Bake for about 40 minutes until the middle is set. Allow to cool.


To make the icing: Combine the softened butter, vanilla essence and cream cheese into a bowl and mix well until creamed together. Then add the icing sugar gradually and finally give it a good beat. When the cake is cold, spread the icing on the top. You can grate a carrot over the top for decoration. Keep the cake in the fridge because of the icing, but eat at room temperature.

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