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The best carrot cake in the world
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious recipe by a home cook. Not tested by taste.com.au team.
Ingredients:
  • 300.00 gm self-raising flour
  • 5.00 gm baking soda
  • 10.00 gm ground cinnamon
  • 4 eggs
  • 450.00 gm sugar
  • 345.00 gm vegetable oil
  • 500.00 ml carrot, peeled, grated
  • 115.00 gm walnuts, chopped
  • 225g (8oz) tinned pineapple, roughly chopped
  • 225g butter, softened
  • 225g cream cheese
  • 225g icing sugar
  • 4.40 gm vanilla essence
Instructions:
  • Preheat the oven to 180C and generously butter two 23cm round cake tins.
  • Combine the flour, baking soda, and cinnamon by sifting them together.
  • In a large bowl, vigorously beat the eggs, then add sugar and oil while continuing to beat. Fold in the carrot, walnuts, and pineapple until well combined.
  • Gradually add the sifted flour mixture into the liquid mixture while beating continuously.
  • Divide the mixture evenly into the greased pans. Bake for 40-45 minutes or until the cake starts to pull away from the sides of the pan. Allow it to rest for 15 minutes before turning it out onto cooling racks.
  • Prepare the frosting by combining butter and cream cheese, then mix in sugar and vanilla. Layer the cakes with the frosting, coat the cakes with more frosting, and refrigerate until chilled.

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