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Moist Carrot Cake Recipe

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

The kids think of this as one of our "healthy cake recipes" - and yes, it doesn't have any commercial additives and is full of carrots so it passes the "healthy food" test! The cream cheese frosting recipe is not terribly sweet and acts as a nice foil. We think that this is the best carrot cake recipe ever!

Easy

Preparation time: 15 minutes

Cooking time: 45 - 50 minutes

Ingredients:

2 cups grated carrots

½ cup crushed pineapple, well drained - reserve juice

½ cup raisins

½ cup chopped pecan nuts

2 cups sugar

4 eggs

1 cup oil

½ cup pineapple juice (from drained pineapple)

2 cups cake flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

Icing:

4oz / 120g butter

4oz / 120g smooth cream cheese

1lb / 450g icing (confectioners) sugar

1 teaspoon vanilla essence

Method:

Prepare a 9inch / 23cm cake tin or loaf tin. Line it with baking paper and then grease with butter or spray with cooking spray.
Preheat the oven to 350° F / 180° C.
In a large bowl, mix together the grated carrots, crushed pineapple, raisins and pecan nuts.
Using an electric whisk, beat the eggs. Gradually add the sugar until the mixture is pale and thick.
Add the oil and pineapple juice.
Sift together the flour, baking powder and bicarbonate of soda. Fold into the cake batter.
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.
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.
Gently turn onto a wire rack and cool.
Beat together the icing ingredients. When the cake is completely cold, spread the icing over the top.