Carrot Cake with Cream Cheese Frosting

cake
dessert

What you need

Cake

  • 1 ¼ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ½ tsp nutmeg
  • 3 cups grated carrot
  • ½ cup raisins
  • ¾ cup coarsely chopped pecans
  • ¼ cup crushed pineapple (drained)

Frosting

  • 115g butter (room temp)
  • 450g cream cheese
  • 3 cups icing sugar
  • 2.5 tsp vanilla

How it’s done

Cake

Preheat oven to 180°C fan forced and lightly oil two 9” cake pans

Mix sugar and oil with electric mixer on low speed

Add eggs one at a time, beating well after each addition

Set aside

Mix dry ingredients well

Add sugar mixture to dry ingredients and mix well

Stir in carrots, raisins, nuts and pineapple

Pour batter into cake pans

Bake for 50 min

Remove from oven when cake springs back and cool on wire rack

Frosting

Cream together cheese and butter on low speed until well blended

Add sugar and vanilla smoothly

Spread frosting on cool cake, decorate with pecans