Carrot Cake with Cream Cheese Frosting

Fluffy cream cheese frosting sprinkled with chopped walnuts make the ultimate topping for this moist and classically flavoured carrot cake.
Carrot Cake with Cream Cheese Frosting
Recipe type: Cakes
Prep time: 
Cook time: 
Total time: 
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 cup sugar
  • ¼ cup flaked sweetened coconut
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 ½ teaspoon vanilla
  • 2 cups grated carrots, peeled
  • 560 g crushed pineapple in juice, drained
  • ¼ cup chopped walnuts plus ¼ cup for topping
For the cream cheese frosting
  • 225 g Philadelphia Cream Cheese
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 175°C. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in ¼ cup chopped nuts.
  3. Spoon batter into an 20cm x 7.5cm cake pan coated with cooking spray. Bake at 175°C for about 40-50 minutes, depending on pan size or until a toothpick inserted in the centre comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, icing sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.


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