Carrot Cake

"A decadent version of the classic, this cake adds (tin) pineapple and luscious cream-cheese frosting. You can sprinkle some nuts on top. This is very moist carrot cake with only 1/4 cup of oil."
 
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photo by Hanka photo by Hanka
photo by Hanka
photo by Hanka photo by Hanka
Ready In:
55mins
Ingredients:
16
Yields:
16 bars
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ingredients

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directions

  • Preheat oven to 170°C.
  • Line 33cmx23cm tin with baking paper.
  • In large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt.
  • Add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs.
  • Stir until combine with wooden spoon.
  • Pour batter into prepared tin.
  • Bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean.
  • Cool completely before frosting.
  • For cream-cheese frosting :

  • Mix all ingredients together using hand held el. mixer until nice and smooth.
  • Spread over the carrot cake.
  • Refrigerate.
  • Cut into bars.
  • Carrot cake freezes well without frosting.

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