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January 5, 2011 / phenomea

Carrot Cake

Try this moist, lightly spiced carrot cake topped with luscious creamy cheesy frosting… =)

creamy cheesy carrot cake with strawberry & cherry. want some? =p

Recipe that I strongly suggest:

1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups plain flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups coarsely grated carrot
1 cup walnuts – coarsely chopped
1 cup pineapple* – coarsely chopped & dried the water (squash it)
1 tsp vanilla

*if you cannot eat pineapple, don’t add it


To make the cake, preheat the oven to 160-170˚C. Grease a cake pan.

In a medium bowl, combine the flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt; whisk to blend.

In another bowl, combine the butter, sugar & egg. Beat together until well mixing. Blend in the vanilla.

Fold in the flour mixture. Stir in the carrots, walnuts and pineapple if using.

Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

1 tube cream cheese
1/2 cup butter – soften
3 tsp milk
1 tsp vanilla
3/4 powdered sugar

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable.

Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.



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