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Carrot cake

A recipe from

Carrot cake

  • 375g sugar
  • 375ml sunflower oil
  • 4 eggs, beaten
  • 375g cake flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 100g chopped pecan nuts
  • 3 cups grated carrots
  • 1 can crushed pineapple
  • 40g icing sugar, sifted
  • 250g carton creamed cottage cheese
  • 1 pump NoMU vanilla paste
  • 100g toasted flaked almonds

Preheat the oven to 180°C. Grease a bundt tin (tube pan).

Beat the oil, sugar and eggs until light and fluffy. Sift all the dry ingredients together and add to the oil mixture. Add the chopped nuts, carrots and pineapple.

Bake for 1 hour 15 minutes or until the cake is cooked through. Mix together the cream cheese and sifted icing sugar, and flavour with vanilla paste. Ice the cooled cake and decorate with flaked almonds.