Carrot Cake

Ingredients

• 4 cups grated carrots
• 1 cup brown sugar
• 4 eggs
• 1/2 cup white sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup canned crushed pineapple, drained
• 3 cups all purpose flour
• 1/4 tsp bicarbonate of soda
• 1 tsp salt
• 4tsp tsp cinnamon
• 1 cup chopped walnuts

Steps

In bowl, combine grated carrots and brown sugar. Leave to rest for 15 minutes.

Heat oven to 180 degrees c, and grease your cake tin or bundt tin.

In a bowl, beat eggs until pale, then gradually whisk in the white sugar, oil and vanilla. In a separate bowl combine the flour, baking soda, salt and cinnamon, then combine the dry ingredients with the wet mixture and stir just until combined, don’t over mix. Now add in the carrots and walnuts and fold in until combined. Pour the cake batter evenly into cake tins or Bundt tin.

Bake for 45-50 min in the preheated oven, until a toothpick inserted comes out clean. Let the cake cool for 10 minutes before removing them from the tins. When cooled, frost with cream cheese frosting.

Cream Cheese Frosting

• 1/4 cup unsalted butter softened
• 225 g cream cheese softened
• 1 teaspoon vanilla extract
• 1 tsp
• 2 cups powdered sugar

Leave the cream cheese and butter at room temperature. Add both to a bowl along with the lemon juice and vanilla extract and mix together briefly. Now add in the 2 cups of powdered sugar and mix until smooth. You can leave this in the fridge for 20 minutes to stiffen while the cake cools. Once the cake has cooled, frost the cake cake and add chopped walnuts on top of the frosting (optional).

Enjoy!