Carrot Cake

By Tracy

20 Person

45 Minutes

0 Calories

It really is a gorgeous cake – birthday or no birthday. I don’t always love recipes that use ‘cups’ but the ingredients here really lend themselves to measuring in this way and it really does make for super quick and easy preparation. The mixture is pretty runny – almost a batter – but don’t worry, this is exactly how it should be. I have a small ladle that I use to put the mixture into the paper cases which seems to help handle the runniness without getting into a right old mess.

Ingredients

Frosting

400 g icing sugar, sifted
1 tsp. vanilla extract
50 g margarine or soft butter
85 g cream cheese

1 tsp. vanilla extract
2 eggs
2/3 cup sunflower oil
1 cup finely grated carrots
227 g crushed pineapple, or pineapple cubes
1/2 tsp. salt
1/2 tsp. bicarbonate of soda
1 tsp. ground cinnamon
1 tsp. baking powder
1 cup caster sugar
1 1/2 cups Flour

Method

01

Preheat the oven to 180ºC, 350ºF (gas mark 4). Line 2 muffin trays with 20 paper cases.
02

In a large bowl combine all the dry ingredients. Add the undrained, crushed pineapple - if you can't find crushed pineapple you can blitz the contents of the can of cubed pineapple with a hand blender or chop it finely with a sharp knife. Be sure to add the liquid from the can too.
03

Add the sunflower oil, eggs, and vanilla and beat well to combine. Fold in the grated carrot thoroughly. Divide between the 20 paper muffin cases and bake for 15 minutes or until a skewer comes out clean. Cool on a wire rack.
04

Beat together the cream cheese, margarine and vanilla extract until light and fluffy. Gradually add the icing sugar, beating after each addition. Pipe onto the cold cakes with a piping bag or spread roughly with a knife. This makes enough to ice 20 muffin-sized Carrot Cakes.

Related Tags

Carrot Cake

3.7

( By Tracy )

01 Information

Grade medium
Serving 20 servings
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Frosting

400 g icing sugar, sifted

1 tsp. vanilla extract

50 g margarine or soft butter

85 g cream cheese

1 tsp. vanilla extract

2 eggs

2/3 cup sunflower oil

1 cup finely grated carrots

227 g crushed pineapple, or pineapple cubes

1/2 tsp. salt

1/2 tsp. bicarbonate of soda

1 tsp. ground cinnamon

1 tsp. baking powder

1 cup caster sugar

1 1/2 cups Flour

03 Method

Step 1

Preheat the oven to 180ºC, 350ºF (gas mark 4). Line 2 muffin trays with 20 paper cases.

Step 2

In a large bowl combine all the dry ingredients. Add the undrained, crushed pineapple - if you can't find crushed pineapple you can blitz the contents of the can of cubed pineapple with a hand blender or chop it finely with a sharp knife. Be sure to add the liquid from the can too.

Step 3

Add the sunflower oil, eggs, and vanilla and beat well to combine. Fold in the grated carrot thoroughly. Divide between the 20 paper muffin cases and bake for 15 minutes or until a skewer comes out clean. Cool on a wire rack.

Step 4

Beat together the cream cheese, margarine and vanilla extract until light and fluffy. Gradually add the icing sugar, beating after each addition. Pipe onto the cold cakes with a piping bag or spread roughly with a knife. This makes enough to ice 20 muffin-sized Carrot Cakes.

04 Author

Tracy

109 Recipes

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