Carrot Cake
Everything a cake should be ... light, moist, with a gorgeous cream cheese frosting. And of course there's the secret ingredient ...
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins (+decorating)
- Yield: 20 1x
- Category: Cakes
- Method: Oven baked
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180ºC/160ºC Fan/350ºF (gas mark 4).
- Line 2 muffin trays with 20 paper cases.
- In a large bowl combine all the dry ingredients.
- 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.
- Add the sunflower oil, eggs and vanilla and beat well to combine.
- Fold in the grated carrot thoroughly.
- Divide between the 20 paper muffin cases and bake for 15 minutes or until a skewer comes out clean.
- Cool on a wire rack.
Keywords: moist, nostalgic, afternoon tea
Find it online: https://marmaladeandme.com/carrot-cake/
