Moist Carrot Cake Recipe

This moist carrot cake recipe is ideal as a teatime treat or a lunch box filler.

Ingredients:

Icing:

Method:

1. Prepare a 9inch / 23cm cake tin or loaf tin. Line it with baking paper and then grease with butter or spray with cooking spray.
2. Preheat the oven to 350° F / 180° C.
3. In a large bowl, mix together the grated carrots, crushed pineapple, raisins and pecan nuts.
4. Using a blender, beat the eggs. Gradually add the sugar until the mixture is pale and thick.
5. Add the oil and pineapple juice.
6. Sift together the flour, baking powder and bicarbonate of soda. Fold into the cake batter.
7. Pour the batter onto the carrot mixture. Using a large spoon, fold the carrot mixture into the batter. Mix well but don't over beat.
8. Pour the mixture into the prepared tin. Bake for 45 - 50 minutes or until a skewer inserted into the middle of the cake comes out just clean.
9. Gently turn onto a wire rack and cool.
10. Beat together the icing ingredients. When the cake is completely cold, spread the icing over the top.

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