Carrot Cake

Never Fail Moist Carrot Cake

Who likes Carrot Cake? what better time to start making this delicious treat for Easter time?

 

Ingredients:

  • 3x Eggs
  • 2x Cups brown sugar
  • 1x Cup oil
  • 3x Cups grated carrot
  • 2 1/4x Cups of high grade flour
  • 1/2x Cup milk (Warmed)
  • 2x tsp Baking soda
  •  1/2x Cup walnuts (if desired)
  • 1/2x Cup Crushed pineapple (Optional)

Preheat oven to 160°C bake. Beat eggs and Brown Sugar together.

Add oil then all other ingredients – mix well.

Pour into a large, well-greased cake tin.

 

Bake for 35 minutes, until a skewer inserted comes out clean.

Stand in the tin for 20 mins then turn out and cool on a cake rack.

Spread with cream cheese icing when cold.

 

Cream Cheese Icing:

  • 50g Butter- softened
  • 1/2x Cup cream cheese
  • 2x Cups Icing Sugar
  • 1x tsp Vanilla
  • 2-3x Tbsp milk to mix

Put icing on when cake is cool, store in a container in your cupboard to keep moisture.

 

Feel free to customize this recipe to suit your taste, it’s certainly a family favorite that won’t go to waste!