NZ Woman's Weekly

No Fail Carrot Cake

No Fail Carrot Cake
  • Meal Type

    Cake
  • Total time

    2 hours
  • Servings

    8+
  • Courses

    Dessert

This cake is moist and full of luscious spices. The secret is to ensure you drain the crushed pineapple properly. Put it into a sieve over a jug and push down with a wooden spoon.

  • 2¼ cups plain flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup brown sugar
  • 1¼ cups sugar
  • 370ml vegetable oil
  • 2 cups grated carrot
  • 135g crushed pineapple, very well drained
  • ½ cup chopped walnuts

1. Preheat the oven to 160oC on bake.
2. Mix the dry ingredients together. Then slowly add the other ingredients in order given. Pour into a greased 26cm ring tin.
3. Bake for approximately 1¼ to 1½ hours or until a skewer comes out cleanly.

CREAM CHEESE ICING

  • 100g traditional cream cheese (not spreadable)
  • 60g butter, softened
  • 3-4 cups icing sugar
  • Juice of ½ lemon
  • 2 tsp lemon zest

1. Blend all the icing ingredients together vigorously using your food processor.
2. Add more lemon juice if you prefer a sharper, more distinctively lemon flavour. You can use less icing sugar for a softer result, and more if you want thicker icing.
3. When cake is cooled, add the cream cheese icing and serve.
Or – decorate the cake with additional walnut halves and it does not need cream to accompany it.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
Oct-27-2014-issue

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