Go Back
Print Recipe
5 from 1 vote

Carrot Cake

Course: Dessert

Ingredients

  • 1/2 cup brown sugar firmly packed
  • 1 cup Extra virgin Olive Oil light
  • 4 eggs
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1 tsp biscarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 350 g grated carrot approx 4 large carrots
  • 1/2 cup chopped walnuts plus extra for decoration
  • 2/3 cup sultanas
  • 1/2 cup crushed pineapple

Lemon Cream Cheese Icing

  • 3 tbsp margarine or butter
  • 1 1/2 cups icing sugar
  • 1 tsp vanilla
  • 80 g cream cheese approx 4 tbsp
  • 1 lemon grated zest only

Instructions

  • Preheat the oven to 190°C. Lightly grease or line a 22cm cake pan.
  • Beat the sugar, oil and eggs together for 5 minutes, until fluffy. Sift the dry ingredients together and add to the sugar mixture with the carrot, nuts, sultanas and pineapple. Mix together until combined and pour into the cake pan.
  • Bake for 1 hour and 15 minutes. Remove from oven and allow to cool.
  • Meanwhile, make the icing by placing all ingredients in a mixing bowl and beating together until the icing is light and fluffy. Ice the cooled cake and decorate with extra walnuts if desired.