FullNest
Celebration Carrot Cake
Serves 8
Crowd Pleasers
Desserts
Vegetarian
A family favourite that's stood the test of time, so moist & delicious!
Double ingredients for a celebration cake, (see details at the bottom of the page***)
Prep time - 25 minutes
Cook time - 45 to 60 minutes
Ingredients
- 2 cups plain flour
- 1½ raw cups sugar
- 2 teaspoons baking powder
- 1 tablespoon bi-carbonate soda
- ¼ teaspoon cinnamon
- 4 eggs
- 1¾ cups vegetable (or sunflower) oil
- 2 cups carrot, peeled and grated
- ½ cup chopped California walnuts **
- 1 x 440g tin crushed pinapple in juice (not syrup)
Frosting Ingredents
- 150g butter (softened to room temperature)
- 250g cream cheese (softened to room temperature)
- 100g sifted icing sugar
- 1 tablespoon lemon juice
Cooking Steps
1
For the Cake:
Preheat oven to 180°c (355°f).
In a large mixing bowl, mix flour, sugar, baking powder, bi-carbonate soda and cinnamon.
2
Add eggs to dry/flour ingredients and gently stir until combined. Next, add oil and stir until combined.
3
Finally add grated carrot, very well drained pineapple and walnuts, gently fold through until combined, don't over mix the batter.
Tip: squeeze as much of excess pineapple juice into colander/strainer as possible.
4
Pour batter into a very well greased, round, springform, 22cm, cake tin. Cook for approximately 1 hour (although check after 45 minutes).
Cake is cooked when golden brown on top and cooked in the centre.*
5
Carefully remove the cake from the tin. Don't place the cake on a wire rack - place directly on the cake plate (this traps the steam & helps keeps the cake extra moist).
Allow the cake to completely cool and cover with icing.***
6
Method for the Frosting:
Place all the 'frosting' ingredients in a medium sized mixing bowl.
7
Use an electric hand mix to thoroughly combine (slightly whip) all the ingredients. Mix until mixture is smooth.
*** For a celebration cake, I double cake and frosting ingredient amounts. After both cakes have cooled, I sliced the raised part of the cake to give a completely flat surface to rest the second cake. Next, I put a layer of icing on the top of one cake. Then carefully place the other cake on top and gently press to combine.
Using a knife, thinly ice the outside of the cake (see pic below). Finally ice a thicker layer of icing on top and sprinkle the outer rim with coconut flakes (see pic above).
**California walnuts are available in supermarkets with cooking walnuts. They are the only ones to use as other walnuts can have a bitter aftertaste.
* To check if cake is cooked in the centre, run a clean knife into the centre of the cake. If it comes out clean, cake is cooked. If it comes out with batter on it, cake needs to go back in to cook longer.
