Carrot Cake

Everything a cake should be ... light, moist, with a gorgeous cream cheese frosting. And of course there's the secret ingredient ...


  • 1½ cups SR Flour
  • 1 cup caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 227g (8oz) can crushed pineapple, or pineapple cubes
  • 1 cup finely grated carrots (2 medium carrots)
  • 2/3 cup sunflower oil
  • 2 eggs
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180ºC/160ºC Fan/350ºF (gas mark 4).
  2. Line 2 muffin trays with 20 paper cases.
  3. In a large bowl combine all the dry ingredients.
  4. Add the undrained, crushed pineapple - if you can't find crushed pineapple you can blitz the contents of the can of cubed pineapple with a hand blender or chop it finely with a sharp knife. Be sure to add the liquid from the can too.
  5. Add the sunflower oil, eggs and vanilla and beat well to combine.
  6. Fold in the grated carrot thoroughly.
  7. Divide between the 20 paper muffin cases and bake for 15 minutes or until a skewer comes out clean.
  8. Cool on a wire rack.

Keywords: moist, nostalgic, afternoon tea