About this recipe:This carrot cake is simply the best! This is a tried and tested recipe that has been in our family for years. We have enjoyed it endlessly and it gets requests from family and friends all the time.
Makes: 1 carrot cake
For the cake
275g plain flour
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons mixed spice
350g caster sugar
225g grated carrots
75g chopped walnuts
350ml corn oil
150g crushed pineapple
1 teaspoon vanilla extract
For the filling
350g cream cheese
150g icing sugar
ground cinnamon, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat the oven to 180 C / Gas 4. Grease and line three 20cm cake tins.
Sift the flour and combine all the dry ingredients into a bowl then beat in the oil, eggs, pineapple and vanilla extract. Mix well and divide equally between the three prepared tins.
Bake for 35 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely before turning out onto a cooling rack.
For the filling:
Meanwhile, combine the cream cheese and the icing sugar in a bowl and whip until light and creamy.
Place the bottom layer of the cake onto a serving plate, then smear 1/3 of the cream cheese mixture over the top. Repeat for the following two layers, smoothing the top of the cake and decorating with a dusting of cinnamon.