About this recipe:Bring a taste of traditional English carrot cake home with this great recipe. But you'll have to be patient and wait until it has cooled before serving!
400g caster sugar
350g boiled, mashed carrots
1 teaspoon vanilla essence
350ml vegetable oil
250g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon salt
225g crushed pineapple, drained
125g chopped walnuts
Cream cheese icing
115g cream cheese
275g icing sugar
1 tsp of vanilla essence
Directions Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 degrees C. Grease and flour a 23x33cm baking tin.
In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!