A family favourite, this beats any carot cake recipe out there!
Cuisine Australian, English
Keyword cake, carrot, pineapple
Prep Time 40mins
Cook Time 40mins
For the cake
3/4cupcanola or vegetable oil180mls
4largeeggs700gm each – room temperature
1 & 1/2cupsbrown sugar(light if possible) 300gms
1cancrushed pineappledrained. (250ml can minus fluid is fine)
1teaspoonpure vanilla extract
1/2cup raisins 70gms
For the frosting
225gmscream cheesesoften to room temp
1/2cupunsulted butter115gms, soften to room temp
2cupsicing sugar240gms, sifted
To make the carrot cake:
Preheat oven to 180°c. Spray a 9×13-inch baking pan with non-stick cooking spray and set aside. You can choose round or squae, both wok well.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 180°C for 35-40 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
For the icing
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting.
You can double the icing recipe, slice the cake in half and add a middle laye of frosting! DELISH!