4 eggs

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.