Quick carrot cake
( SERVES 8 )
Photo by Babiche Martens
Of course, one of the best places for a carrot is in a cake. This one is quick and super simple, it’s also fabulous cooked in muffin tins, cutting down cooking time, meaning you get to eat them sooner! Cream cheese is a favourite of mine when it comes to icing, even if it is a little decadent. It tops off the deliciousness of this cake.
|¾ cup||Raw sugar|
|125 g||Wholemeal self-rising flour|
|½ tsp||Mixed spice|
|2 cups||Grated carrot|
|2 tsp||Orange zest|
|½ cup||Peanut oil|
|2||Eggs, whisked lightly|
|½ cup||Pineapple, chunks|
|¼ cup||Chopped hazelnuts, or walnuts|
For the icing
- Preheat an oven to 180C. Line a 20cm tin with baking paper.
- Into a large bowl place the flour, sugar, cinnamon, mixed spice, carrot and zest. Stir to combine then make a hole in the middle.
- Add the oil, eggs, pineapple and hazelnuts and stir to combine well. Pour into the tin and smooth the top. Place in the oven and bake for 50 minutes. Remove and cool in the tin.
- For the icing, beat together the cream cheese, butter and vanilla until smooth. Stir through the icing sugar and zest making a smooth icing. Spread evenly over the cake. Decorate with extra zest.
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