A carrot cake suits every occasion but it seems like most people tend to serve it in the Spring, especially around Easter.
This one is my favorite recipe for a homemade carrot cake. It has a touch of cinnamon and walnuts. It is easy to make, perfectly moist and topped with a creamy cheese icing.
Carrot Cake With Cream Cheese Icing
- 2 free-range or organic eggs
- 200g of fine sugar
- 150ml of canola or vegetable oil
- 200g of finely grated carrots
- 50g of chopped walnuts
- 75g of canned pineapple slices, chopped
- 50g of unsweetened coconut flakes
- 200g of plain flour
- 1/2 tsp of baking powder
- 1tsp of baking soda
- 1tsp of cinnamon
- a pinch of salt
- 125g of cream cheese (e.g. Philadelphia)
- 50g of soft butter
- 100g of icing sugar
- crushed walnuts or pistachios, to decorate
Preheat the oven to 160°C / 320°F.
Sift the flour into a bowl, add baking powder, baking soda, cinnamon and salt. Mix well.
In a large mixing bowl whip the eggs until they double their volume. Add sugar and continue to whip at high speed while continuously adding a thin stream of oil. The cake mixture should be smooth and fluffy.
Gently stir in the walnuts, coconut flakes, pineapple and grated carrots.
Gradually add the flour mix into the mixture and gently combine all ingredients.
- Pour the cake mixture into a 22.3cm / 9in spring cake pan lined with baking parchment. Bake for 1 – 1 1/4 hours, or until cooked through. Test by pushing a skewer into the center of the cake. If the skewer comes out clean the cake is ready.
- If the cake top is browning too much, cover with a circle of kitchen foil.
- Remove from the oven when ready and allow to cool on a wire rack.
- For the icing, beat the butter and cream cheese together in a clean bowl until light and fluffy.
- Add icing sugar and mix well.
- Once the cake is cool, remove from the cake pan and cut horizontally into 2 halves. Spread 1/3 of the icing on the bottom half of the cake, cover with the other half and spread the rest of the icing all over the cake.