Cake recipes
50 minutes
Carrot cake
Author: La Petite Tarte
Recipes & Articles by La Petite Tarte
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Author: La Petite Tarte
Easy
25 minutes
50 minutes
Preheat the oven to 180°C. Grease and line 2 x 23-cm cake tins with baking paper.
Beat the sugar, eggs and vanilla extract together, gradually mixing in the oil.?
Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt, then mix into the egg mixture.
Combine the grated carrots, coconut, walnuts and pineapple, then add to the batter. Pour into the prepared cake tins and bake for approximately 50 minutes.
To make the topping, cream the butter in a food mixer and gradually add half the icing sugar. Beat until fluffy. Add the cream cheese and beat at a slow speed. Add the remaining icing sugar and the vanilla extract. Stop beating as soon as it is incorporated.
Turn the cakes out onto cooling racks and remove the baking paper.
Spread one cake with half of the icing mixture. Top with the other cake and spread over the remaining icing. Sprinkle with chopped walnuts.