Carrot Cake

Moist Carrot Cake with Cream Cheese Icing

Tags: Baking | Cake | Sweets |

Carrot Cake is a kiwi favourite, but nothing is worse that a carrot cake which is dry or gluggy. The icing also makes a huge difference to the flavour of the cake.

Our recipe below will make a light, moist carrot cake, and step you through a classic cream cheese icing.

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Moist Carrot Cake with Cream Cheese Icing
Carrot cake with cream cheese icing is an absolute classic - the pineapple in this version keeps the cake very moist.
Carrot Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine NZ
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
pieces
Ingredients
Course Dessert
Cuisine NZ
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
pieces
Ingredients
Carrot Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
The Cake
  1. Beat eggs, sugar, oils and vanilla together
  2. Dissolve baking soda in 2 T hot milk and add to mixture
  3. Add crushed pineapple and grated carrot
  4. Add rest of the dry ingredients, fold in only until just combined (don't over mix)
  5. Bake at 160 to 170 degrees Celsius for 1 1/4 to 1 1/2 hours in a greased springform tin lined with greaseproof paper
Icing
  1. Beat cream cheese until smooth, add milk and butter, beat, then add icing sugar and vanilla and beat ntil ready. Add more icing sugar if too runny
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