Carrot Cake

Carrot Cake

Ingredients
300g plain flour (approx. 2 cups)

2 tsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200g soft brown sugar (approx. 1 cup)

4 eggs

250ml oil

1 orange, zest

1 lemon, zest

200g carrots, finely grated

150g walnuts, chopped

227g tin pineapple pieces, well drained and chopped (optional)

Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

Serves 12

Preparation and cooking times
Prep 40 mins.
Cook min 1 hr 20 mins. plus cooling time

Method of Preparation: 

1. Heat the oven to 150C/fan 130C/gas 2. 
2. Line a 20cm, 10cm deep cake tin. 
3. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. 
4. Beat the eggs with the oil and citrus zests.
5. Stir in the carrots and fold everything into the flour mixture. 
6. Fold in the walnuts and pineapple if using. 
7. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. 
8. Cool.

1. For the frosting, beat the butter and icing sugar together until soft and then beat in     the cream cheese. 

2. Chill the mixture until it's thick but spreadable. 

3. Spread a thick layer on top of the cake, making sure the side of the icing is flat and 

continues upwards from the side of the cake.