Best Ever Carrot Cake
 
 
Recipe type: Cake
Serves: 8-10 slices
Ingredients
For the cake:
  • 3 eggs
  • 1 cup sugar (or you can use raw or coconut sugar)
  • 1 teaspoon vanilla essence
  • 3/4 cup rice bran or canola oil
  • 2 cups standard flour (or use gluten-free flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 cups grated carrot
  • 3/4 cup - from a 225g (7.9 oz) can - drained unsweetened crushed pineapple in juice
  • 1/2 cup chopped walnuts
  • 1/2 cup sultanas or raisins
  • Optional: 2 tablespoons desiccated coconut
  • 1 tablespoon grated orange zest (use one medium orange)
For the cream cheese icing:
  • 50g (1.7 oz) butter, softened
  • 125g (4.4 oz) cream cheese
  • 1-1/2 cups icing sugar (confectioner's sugar)
Instructions
For the cake:
  1. Preheat oven to 180C (360F). Grease a 23 cm (9 inch) cake tin - 6 cm (2.5 inch) deep - and line base and sides with baking paper.
  2. Beat together eggs, sugar and vanilla essence for 5 minutes until thick.
  3. Add oil and beat for 1 minute.
  4. Sift flour, baking powder, baking soda and spices into a large bowl and set aside.
  5. Combine carrot, pineapple, walnuts, sultanas, coconut and orange zest. Fold into egg mixture. Then fold in dry ingredients until just combined.
  6. Spoon mixture into tin and smooth surface. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean (you may find you need to lightly cover the cake with foil part way through the bake once it's brown enough). Leave in tin for 10 minutes before turning out on a wire rack to cool.
For the cream cheese icing:
  1. Beat butter and cream cheese together until combined. Stir in icing sugar, then beat mixture on high speed until light and fluffy.
  2. Once the cake is cold, spread the cream cheese icing over the surface and decorate as you like (I used chopped dried apricots, chopped pistachios and edible flowers), then serve.
Notes
You might consider wrapping some foil around the outside of the tin during baking, as I found the long bake did dry out the outside out a little. Mind you, some people love that crust!
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/12/02/best-ever-carrot-cake/