Carrot Cake with Cream Cheese Frosting

You think you’ve had good carrot cake? Well you’ve never had THIS carrot cake. It’s a recipe that comes from a neighbour of our’s back in California in the 80s. Thanks Carol Gilbert for giving us years of ohmygod*gnom*thisissogood*gnomgnom*.

There’s a can of mashed up pineapple in the base. And so, in addition to your carrots and nuts, this is a very healthy cake indeed. Just as well because it makes loads. My tip of the day, go find some old people in your local area to share your cake with. I need to find some really soon because I can’t eat all this cake by myself.

Here’s my playlist of stuff I was listening to while I wrote this: Belle & Sebastian – The Boy with the Arab Strap / Fontella Bass – Rescue Me / La Roux – Bulletproof / OK Go – Here It Goes Again / Razorlight – Fall to Pieces / The Kooks – She Moves In Her Own Way / KT Tunstall – If Only, Little Favours. Regina Spektor – That Time, Dance Anthem of the 80s.

Carrot Cake

2 Cups of shredded carrots (4 medium carrots)
1/2 cup of walnuts
2 Cups of flour
1 1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 Cups of sugar
4 eggs
1 1/2 cups of sunflower oil
8 0z mashed pineapple, drained
 

1. Preheat oven to 175C. Grease and flour a 9″ x 13″ pan.

2. Mix together your flour, baking soda, baking powder, cinnamon and salt in a big bowl. No need to sift anything.

3. In a medium bowl, beat the sugar and eggs together til thick and foamy. Add the salad oil and beat some more til everything is well mixed. Pour the oil mix into the dry ingredients and mix it up good!

4. Throw the shredded carrot, pineapple and nuts into the mixture and blend with a wooden spoon so that your batter now looks really quite unappetising. It gets better I swear.

5. Pour the batter into the greased and floured pan. Bake for 40-45 mins until a toothpick or skewer comes out clean. Allow to cool halfway in the pan, then tip the cake out onto a wire rack.

Cream Cheese Frosting

6 oz cream cheese @ room temperature
6 tblsp butter @ room temperature
1 tsp vanilla
2 Cups icing sugar/confectioner’s sugar
Zest of one orange
 

1. Beat the butter and cream cheese together til smooth.

2. Beat in the rest of the ingredients and try not to eat all the icing before it goes on the cake. Use a palette knife or spatula to spread it on top.

 
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