Baking: Sweet

Carrot cake

A healther version of a classic recipe


250ml cake flour
250ml wholewheat flour
7ml bicarb 10ml baking powder
5ml ground cinnamon
5ml ground cloves
2ml salt
300ml vegetable oil
4 eggs
250ml crushed tinned pineapple
500ml coarsely grated carrots
250ml chopped pecan nuts
375ml sugar


Preheat oven to 180C. Prepare a 23cm cake tin with oil and greaseproof paper.Mix dry ingredients together. Beat eggs and oil together. Mix with dry ingredients. Now, mix carrots,pineapple, nuts and sugar together and then mix with flour and egg mixture. Pour mixture into prepared tin and bake for 1 hour or until skewer comes out clean. Cool and decorate with cream cheese frosting. 125 g cream cheese - room temperature, 125 g butter - room temperature, 500 ml sifted icing sugar, zest of 1 lemon, Place the butter and cream cheese in the blender and beat until creamy. Add the icing sugar and zest and mix well. Spread over cooled carrot cake.