0:20

To Prep

0:45

To Cook

16

INGREDIENTS

EASY

DIFFICULTY

12

SERVINGS

4.5

AVG RATING

(1 Member)

Moist carrot cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 175C (350F). Grease and flour a 9x13 inch pan.

    2. Step 2

      Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

    3. Step 3

      Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.

    4. Step 4

      Allow to cool; when cool, ice the cake. (see Notes)

    5. Step 5

      To make the frosting, cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

    You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).

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