Carrot Cake
Makes 12 servings (2 round layers or 1 rectangle)
| prepPreheat oven to 180°C / 350°F | ||||||
| prepGrease and line two 20–22.5 cm / 8–9" round pans OR one 9 × 13" / 22 × 33 cm pan with baking paper | ||||||
| 440 g can crushed pineapple, drained, juice reserved | Flip cake, spread frosting, layer & frost top & sides | |||||
| 65 ml reserved canned pineapple juice | ||||||
| 185 ml milk, at room temperature | Whisk milk, vinegar, eggs, sugar, oil & pineapple juice | Stir in carrot, pineapple, coconut & pecans | Fold wet into dry, pour into pans | Bake 350°F / 180°C, 35 min (round) or 40 min (rectangle) | Cool 10 min in pan, turn out onto rack | |
| 1 tsp white vinegar | ||||||
| 3 eggs (55 g each) | ||||||
| 265 g brown sugar, loosely packed | ||||||
| 125 ml vegetable oil | ||||||
| 300 g plain all-purpose flour | Whisk dry ingredients | |||||
| 2 tsp baking soda | ||||||
| 1/2 tsp salt | ||||||
| 2 tsp cinnamon powder | ||||||
| 2 cups grated carrot, about 2 carrots, peeled | ||||||
| 20 g shredded or desiccated coconut, unsweetened | ||||||
| 50 g walnuts or pecans, roughly chopped | ||||||
| 180 g cream cheese, at room temperature | Beat cream cheese, butter & vanilla until smooth | Beat in icing sugar in 2 batches until fluffy, 3 min | ||||
| 225 g unsalted butter, softened | ||||||
| 1 tsp vanilla extract | ||||||
| 480 g icing sugar, sifted if clumpy | ||||||
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