About this recipe:A classic carrot cake recipe that results in an incomparably moist and flavourful carrot cake. Ice with your favourite cream cheese icing recipe for best results; there are plenty of recipes on the site!
650g grated carrots
220g dark brown soft sugar
170g sultanas or raisins
300g caster sugar
250ml vegetable oil
2 teaspoons vanilla extract
250g crushed pineapple, drained
375g plain flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
4 teaspoons ground cinnamon
120g chopped walnuts
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In a medium bowl, combine grated carrots and dark brown soft sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 180 C / Gas 4. Grease and flour two 25cm cake tins.
In a large bowl, beat eggs until light. Gradually beat in the caster sugar, oil and vanilla. Stir in the pineapple. Combine the flour, bicarb, salt and cinnamon, then stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared tins.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a skewer. Cool for 10 minutes before removing from tins. When completely cooled, ice with your favourite cream cheese icing recipe.
This was a lovely cake, I made two and cut them as slices topped with cream cheese. However, my kitchen looked like I had used every dish in the cupboards! You do need a very BIG bowl to mix it in and once all the ingredients are weighed out it was very easy. I will make it again and have been asked for the recipe. - 18 Oct 2012
This is an amazing carrot cake, it disappeared very quickly. The only problem I had was the cake was stuck to the bottom of the tin even though I had greased and floured, but will use greaser off paper next time. Thank you for this great recipe - 30 Aug 2012