Homefood and drink

HFG carrot cake

HFG carrot cake
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Serves: 12
Time to make: 1 hr 20 mins
Total cost: $8.45 / $0.72 per serve

1 1/2 cups wholemeal flour
1/2 cup self-raising flour
1 teaspoon baking soda
1 cup brown sugar
1/2 cup walnuts, chopped
2 teaspoons cinnamon
3 cups grated carrot
440g can crushed pineapple, drained
1/4 cup canola oil
3 eggs

100g extra-lite cream cheese
2/3 cup (70g) icing sugar
rind of 1 lemon, grated


Step 1 Set oven to 180°C.  Lightly grease a 22cm springform tin. Sift flours and baking soda into a bowl; return husks to bowl. Add brown sugar and mix well to break up any lumps. Add walnuts, cinnamon, grated carrot and crushed pineapple.

Step 2 In another bowl or jug, mix the oil and the eggs together; add to the other ingredients and mix until blended.

Step 3 Transfer batter to tin and bake for 40-50 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack.

Step 4 To make the icing, beat the cream cheese in a bowl until soft and creamy.  Add icing sugar and grated lemon rind.  Mix to combine. (If the frosting appears a little runny at this stage, refrigerating for a while will thicken it.)

Step 5 When the cake is cold, spread with cream cheese frosting and decorate with walnut halves.

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