This recipe produces a two tiered, moist and generous carrot cake with cream cheese icing!
- 2 Cups Carrots, grated
- 1/4 Cup Tinned pineapple, crushed / chopped pineapple pieces
- 1 Cup Walnuts & Pecans, chopped
- 1 Cup Dates, chopped
- 2 Cups Sugar
- 4 Eggs
- 1 Cup Oil
- 2.5 Cups Cake Flour
- 2 tsp. Bicarbonate of Soda
- 2 tsp. Baking powder
- 1 tsp. Cinnamon, ground
- pinch of Salt
Sift the dry ingredients. In a separate bowl, beat the sugar, oil and eggs; add the carrots and pineapple and mix well. Dust the dates and nuts in a portion of the flour. Fold in the dry ingredients and then fold in the dusted dates and nuts.
Bake at 180°C for 1 hour in a large baking tin / 180°C for 40 minutes if splitting the batter into two baking tins.
Cream cheese icing –
- 250g Cream Cheese, at room temperature
- 1.5 Cups Icing Sugar
- Lemon zest
- Vanilla essence/ extract
Mix together the ingredients, be careful not to overbeat the cream cheese, as it will become too soft and runny. We decorated our cake with carrots moulded from Ready to Roll Fondant, and topped the icing with extra crushed pecans and walnuts.