Carrot Cake

Carrot cake with it’s compulsory frosting makes a truly delicious dessert. Don’t be fooled, the cake does not taste of carrots!

Nutrition Facts

Servings: 24

Amount Per Serving % Daily Value*

Calories 282 14%

Calories from Fat 143

Total Fat 15.9g 24%

Saturated Fat 4.5g 22%

Unsaturated Fat 10.3g

Trans Fat 0.0g

Total Carbohydrate 32.9g 10%

Dietary Fibre 0.8g 3%

Sugars 22.1g

Protein 2.8g 5%

Cholesterol 37.3mgs 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Frosting

Instructions

Sift the flour into a bowl. Add the baking powder, baking soda, cinnamon powder and salt and mix together.
Break the eggs into a clean bowl and whisk them until frothy.
Slowly beat in the sugar. It should take about 3-4 minutes.
Continue to beat the mixture while drizzling in the sunflower oil.
Beat in the vanilla essence. Add the flour mixture and beat for about 1 minute to give a smooth mixture.
Fold in the carrot and the pineapple using a spatula.
Lightly grease a baking tray 22cm x 31cm (9″x11″) and pour in the mixture. Bake in an oven at 180°C for 45-50 minutes.
Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out onto a wire rack and leave it cool completely.
To make the frosting, gently beat together the butter and cream cheese. Slowly beat the powdered sugar into the mixture. Finally, beat in the vanilla essence and the orange zest.
Place the cooled cake on a board and cover with frosting. Finsh with a sprinkling of crushed walnuts.