Carrot Cake
My carrot cake recipe is full of flavor and super moist, as I add pineapple to the sponge.
Carrot Cake
My carrot cake recipe is full of flavor and super moist, as I add pineapple to the sponge.
Cooking Instructions
- 1
Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
- 2
Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well.
- 3
Drain the pineapple, then blitz in a food processor, drain the pineapple again.
- 4
Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely.
- 5
Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand).
- 6
Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar.
- 7
Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves.
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