About this recipe:Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!
400g (14oz) caster sugar
350g (12oz) carrot baby food
1 teaspoon vanilla extract
350ml (12 fl oz) vegetable oil
250g (9oz) plain flour
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon salt
225g (8oz) crushed pineapple, drained
125g (4 1/4 oz) chopped walnuts
150g (5oz) raisins
Cream cheese icing
115g (4 oz) cream cheese
115g (4 oz) butter
275g (10 oz) icing sugar
1 tsp of vanilla extract
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
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!
So tasty! I have made this cake a couple of times and adjusted the recipe a little to my own tastes. The recipe given makes quite a big cake so halve the recipe if you want a smaller size. I use fresh grated carrots that I boil and then mash. As there are so many moist ingredients I have found that you can halve the amount of oil used without compromising on taste or moistness. I also only use half the amount of sugar. - 21 Nov 2011