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Carrot Cake with Pineapple and Cream Cheese Icing

Carrot cake is a sweet and moist cake, full of grated carrots and crunchy nuts, covered in cream cheese icing 
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cakes
Servings 12 people

Ingredients
  

  • 240 g / 2 cups / 8.5 oz flour
  • 400 g / 2 cups / 14 oz sugar
  • 260 g / 2 cups / 9 oz grated carrots
  • 355 ml / 1½ cups / 12 fl oz vegetable oil
  • 60 g / ½ cup / 60g / 2oz chopped pecan nuts
  • 2 tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 4 large eggs
  • 432 g net / 1 can / 15.2 oz crushed pineapple in syrup
  • 2 tsp Cinnamon

Ingredients for icing

  • 75 g / 2.6 oz room temperature butter
  • 150 g / 5.3 oz cream cheese
  • 500 g / 500 g (17.6 oz) icing sugar
  • Pecan nuts and carrots

Instructions
 

  • Preheat oven to 180°C (356°F).
  • Generously grease a large bundt pan and a small bundt pan using non-stick spray. This recipe yields a bit more batter than a single large cake tin can handle, so you'll also get a small cake - perfect for gifting or sampling.
  • In a large mixing bowl, combine all the cake ingredients.
    Carrot cake ingredients being combined in a mixing bowl
  • Mix until well combined.
    Mixed carrot cake batter with grated carrots and pineapple
  • Pour the batter into the prepared bundt pans. The large bundt pan size is 25cm/10inches.
    Carrot cake batter poured into a greased bundt cake pan before baking
  • Bake the small cake for approximately 25 minutes and the large cake for approximately 1 hour. Check for doneness with a cake tester - it should come out clean, and the cake should be a rich dark brown.
    Freshly baked carrot bundt cake cooling on a wire rack
  • Allow to cool completely before icing.

Cream cheese Icing

  • Using a Kitchen Aid stand or hand mixer, beat the butter for 5 minutes until light and fluffy. Place a clean kitchen towel over the stand mixer to prevent a mess.
    Bowl of cream cheese frosting covered with a cloth while mixing
  • Add the cream cheese and beat for another 5 minutes until fully incorporated.
  • Gradually add the icing sugar and continue to beat for an additional 5 minutes until smooth and creamy. 
  • Ice the cooled cake and decorate with nuts and carrots.
    Ring-shaped moist carrot cake with pineapple and pecans topped with cream cheese frosting and decorated with mini carrots.

Notes

Variations
  • Nut free version : Omit the pecan nuts for a nut-free cake that's just as delicious.