| Classic Homely Carrot Cake |
| 300 g plain flour |
| 2 tsp cinnamon |
| 1 tsp baking powder |
| 1 tsp bicarbonate of soda |
| 200 g brown sugar |
| 4 eggs |
| 250 ml oil |
| 1 orange, zested |
| 1 lemon, zested |
| 200 g carrots , finely grated |
| 150 g walnuts , chopped |
| 225 g pineapple pieces, well drained and chopped (optional) |
| For the cream cheese frosting: |
| 125 g unsalted butter, at room temperature |
| 50 g icing sugar |
| 250 g cream cheese |
|
| 1 |
Heat the oven to 150°C. Line a 20cm cake tin. |
| 2 |
Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool. |
| 3 |
For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. |
|
| Servings: 1 |
| Oven Temperature: 150°C |
| Nutrition Facts
| Serving size: Entire recipe (1945 grams).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
1760.17 |
| Energy From Fat (75%) |
314.51 |
| % Daily Value |
| Total Fat 552.76g |
850% |
| Saturated Fat 153.33g |
767% |
| Cholesterol 1324.5mg |
442% |
| Sodium 3098.22mg |
129% |
| Potassium 3096.17mg |
88% |
| Total Carbohydrates 511g |
170% |
| Fibre 37.67g |
151% |
| Sugar 251.84g |
|
| Protein 98.31g |
197% |
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| Recipe Type: Cakes |
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