Carrot Cake

Deliciously, delectable carrot cake!

Conversions

easy

SERVES 8

PREP TIME 25min

COOK TIME 60min

Ingredients

Cake

  • 4 eggs
  • 500ml Huletts Treacle Sugar
  • 375ml Sunflower oil
  • 750ml Cake Flour
  • 15ml baking powder
  • 10ml bicarbonate of soda
  • 10ml cinnamon
  • 2ml salt
  • 500ml firmly packed cups raw carrots, grated
  • 140g drained tinned crushed pineapple
  • 100ml Mixed Nuts chopped (reserve a few for decoration)

Icing

  • 500ml Huletts icing sugar
  • 125ml cream cheese
  • Dash of cinnamon

Method

For the Cake

  1. Combine all ingredients and mix well.
  2. Turn the mixture into 2 greased 20 cm cake tins.
  3. Bake at 180°C for 50 to 60 minutes or until the cake is cooked and a skewer comes out clean when pushed into the cake.
  4. Turn out and cool.

For The Icing

  1. Combine icing ingredients and spread over cake.
  2. Decorate with a few reserved chopped nuts sprinkled over the icing.

Reviews

There are no reviews yet. Be the first one to write one.

Leave a review

Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g