Carrot Cake with Cream Cheese Frosting

Description: A moist and flavourful cake made with freshly grated carrots, crushed pineapple, and chopped walnuts, spiced with cinnamon and topped with a rich cream cheese frosting. This recipe is a family favourite that’s perfect for any occasion.
Recipe of: A friend – Ann Bezzina
Recipe of: Joe Gurto Jr.
Total time: 2-3 hours (includes time for cake to cool)
Number of servings :15
Serving size: 1 slice

Ingredients

For Cake
  • 2 Cups flour
  • 2 tsp baking powder
  • 1.5 tsp bi carb (baking soda)
  • 1 tsp cinnamon
  • 1.5 Cups Sugar
  • 4 eggs
  • 125 ml (1/2 Cup) veg. oil
  • 2 Cups grated carrots
  • 1 8 oz (440 gm) tin of crushed pineapple – drained
  • 1/2 Cup chopped walnuts (plus extra to sprinkle on top)
For Frosting
  • 180 gm (1 1/2 stick) butter
  • 180 gm (6 oz) cream cheese
  • 1 tsp vanilla
  • 1 lb (500 gm) powdered (icing) sugar
  • Small amount of milk if needed.

Method

To make CAKE
  1.  In a bowl mix  flour, baking powder,  baking soda, cinnamon and sugar.
  2.  Add 2 eggs and 5 tablespoons oil.  Mix very well.
  3. Stir in the grated carrot, crushed pineapple and 1/4 cup chopped walnuts.
  4. Place in greased and flour cake pan (9″ x 12″ or two 8 in round) (22cm x 30cm or two 20cm round pans)
  5. Bake in a moderate oven 350F for 35 to 40 minutes and allow to completely cool before icing.

To make CREAM CHEESE FROSTING. 

  1. Place in a bowl  butter, 3 cream cheese,  vanilla, powdered sugar and beat well.
  2. If too thick, add a small amount of milk until frosting is of spreading consistency.
  3. Garnish with a sprinkling of walnuts.
Optional: Separate  some of the frosting (or make a bit extra) place 1 Tbsp in a bowl and add green food colour.  Take 2-3 Tbsp in another bowl and add orange colour. Place the orange icing in a piping bag (or ziplock  bag with the corner slightly snipped off). Pipe several carrot shapes around the cake or in any pattern you’d like.  Place the green icing in a different bag and pipe small tops to the ‘carrots’.