Mum's Best Ever Carrot Cake 🍰 🥕

Name: Mum's Best Ever Carrot Cake 🍰 🥕
Total time: 3600 s
Yield: 10 people
Cuisine: British
Ingredients: 200 g plain flour,; 200 g caster sugar,; 200 ml vegetable oil,; 100 g grated carrots,; 100 g crushed tinned pineapple in juice,; 2 medium eggs,; 1.5 tsp ground cinnamon,; 1 tsp bicarb of soda,; 1 tsp baking powder,; 1 tsp vanilla extract,; 1/2 tsp salt; 200 g full fat cream cheese,; 100 g icing sugar,; 50 g butter,; 1 tbsp lemon juice

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

This is an old family recipe - and one of my favourite cakes my Mother used to bake for us when we were younger. She adds an ingredient that differs from many other recipes, this is crushed pineapple. This is the secret to making this cake extra moist, light and delicious. It has yet to fail me as a recipe and always turns out fabulous. I hope you enjoy it too if you try it. 😊

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Natalie Marten (Windsor__Foodie) @NatalieMarten

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Ingredients

1 hour

10 people

For the cake batter:
200 gplain flour,
200 gcaster sugar,
200 mlvegetable oil,
100 ggrated carrots,
100 gcrushed tinned pineapple in juice,
2medium eggs,
1.5 tspground cinnamon,
1 tspbicarb of soda,
1 tspbaking powder,
1 tspvanilla extract,
1/2 tspsalt
For the frosting:
200 gfull fat cream cheese,
100 gicing sugar,
50 gbutter,
1 tbsplemon juice

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Steps

1 hour

1

Preheat oven to 180 (fan).
Sift the bicarb, baking powder, salt and cinnamon into the flour and mix well. Add caster sugar and mix again until incorporated.
2

Beat eggs together with the vanilla essence and vegetable oil. Add this to the dry ingredients. Mix.
Add the grated carrots and pineapple. Mix together until a glossy loose batter is created then pour equally into both greased moulds/tins.
3

Bake for 30-35 minutes until cooked through. Check by piercing the centre with a toothpick to see if it comes out clean.
Make up the frosting by adding the softened butter, cream cheese, lemon juice and icing sugar to a large bowl and mixing together really well until thick and creamy in texture. Leave in the fridge until ready to use.
4

Once the cake is removed from the oven leave to cool for around 5 minutes on a wire rack before gently turning them out. Once the cake has completely cooled
add cream cheese frosting to the centre and top evenly, then serve and enjoy.
5

The cake should keep in the fridge for around a week but I'd best enjoyed eaten within first 3-4 days after baking. Enjoy! :)

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on October 17, 2022 14:56

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie