Loaded with spices and topped with a homemade vanilla icing, walnuts, this carrot cake is anything but ordinary.
1 tsp vanilla essence
1 ½ cups soft brown sugar
1 ½ cups vegetable oil
2 cups standard flour
1 Tbsp cinnamon
2 tsp baking soda
3 cups grated carrots
½ cup Golden Circle Crushed Pineapple, well drained (optional)
Cream Cheese Icing:
125g butter, softened
125g cream cheese, softened
2 cups icing sugar, sifted
2 Tbsp lemon juice
Chopped nuts to decorate
Preheat oven to 180°C and line a 22cm round cake tin with baking paper.
Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.
Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).
Pour into the prepared cake tin and bake for 60 minutes or until a cake tester inserted in the middle of the cake comes out clean. Rest the cake for 10 minutes before removing from the tin to cool.
Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with nuts and walnuts.