Simply The Best Carrot Cake
A delicious cake, based on a recipe by Tina Turner. This cake is easy to make and keeps beautifully! This will last for a week if kept in the fridge – if you don’t eat it all first!
- Category: Cakes
- Cuisine: American
Ingredients
For The Cake
- 120g butter
- 1 1/2 cups firmly packed brown sugar
- 3 eggs, well beaten
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp bicarb of soda
- 1 cup chopped walnuts
- 1 400g can crushed pineapple (drained)
- 2 cups grated raw carrots
- 3 tbsp dark rum
- 1 tsp vanilla essence
- 1 tsp cinnamon
For The Icing
- 80g icing sugar
- 250 grams cream cheese
- Zest of a lemon
- Juice of 1/2 a lemon
- Additional walnuts, toasted and chopped to decorate
Instructions
For the cake – Preheat your oven to 170C (150 Fan forced).
Lightly grease a 20cm (base) round cake pan and line with non-stick baking paper.
Cream the butter with the sugar until pale. Add the eggs one by one, mixing thoroughly between each addition.
Add the flour, baking powder, bicarb and cinnamon.
Mix again until all the ingredients are well combined.
Add the carrots, pineapple, walnuts, rum and vanilla.
Stir through so that all the ingredients are well combined.
Pour the batter into the prepared cake tin and bake for around 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Set aside for 5 minutes, before turning out onto a wire rack to cool completely
For the icing – place the cream cheese, icing sugar and lemon juice in a bowl. Beat together unitl well combined.
- Spread over the cooled cake.
- Top with addtional chopped walnuts and lemon zest.