Carrot Cake
A community recipe by Kiwifruit1Not tested or verified by Nigella.com
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Preheat oven to 180c. Grease & line a 23cm/9" round cake tin. Beat together eggs, oil, sugars, & vanilla until creamy. Sift together flour, salt, spices, & baking soda & fold into egg mix. Add coconut, pineapple, nuts, milk & carrot & stir through gently. Pour into your prepared tin & bake for about 1+1/2 hrs. For the icing cream butter, add cream cheese & cream together until well mixed, add vanilla, citrus rind & confectioners' sugar & mix. Stir in enough juice to make creamy & smooth. Spread over your cake once it's cooled.
Introduction
This recipe is a scrumptous dense cake that has never failed to please.
Ingredients
Serves: 10-12 slices
For the Cake
- 1 cup soft brown sugar
- 1 cup raw sugar
- 3 eggs
- ¾ cup oil
- 2 teaspoons vanilla essence
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- ¼ cup milk
- 3 cups grated carrots
- 1 cup coconut
- ½ cup chopped walnuts
- 1 tin pineapple chunks
For the Icing
- 2 ounces butter
- 1 teaspoon lime rind
- ¼ cup cream cheese
- ½ teaspoon vanilla
- 1 cup confectioners' sugar
- 2 tablespoons lime juice
Method
Carrot Cake is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by ewa80 on 24th January 2013
Show more commentsthe best carrot cake ever. its actually so much more than carrot cake. never failed to please as Nigella says. its "my" signature cake now ;-)