Carrot cake
Suggested equipment
Carrot cake
Print RecipeIngredients
- 500 ml of Sugar
- 250 ml of Canola
- 4 Eggs
- 500 ml of Flour
- 2 ml of Salt
- 10 ml of Baking powder
- 10 ml of Baking Soda
- 10 ml of Ground Cinnamon
- 500 ml of Grated carrots
- 250 ml of Canned crushed Pineapple
- 125 ml of Coconut
- 125 ml of Walnuts
- 250 g of Cream Cheese
- 450 ml of Icing Sugar
- 5 ml of Vanilla
- 30 ml of Unsweetened Shredded Coconut
- 45 ml of Walnuts for the Garnish
Instructions
1- Preheat the oven to 180°C (350°F).
2- In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.
3- In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.
4- Add the dry ingredients to the wet ingredients.
5- Add carrots, pineapple, walnuts, coconut, and mix well.
6- Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.
7- In the bowl of a standing mixer, beat the cream cheese, 310 mL (1¼ cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.
8- Add icing sugar as needed to obtain the flavour and texture you want.
9- When completely cooled, stack the two cakes with a layer of frosting in the middle.
10- Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.
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