Kay’s Carrot Cake
For the cake…
2 cups / 9 oz self raising flour
2 cups / 14 oz sugar
1 teaspoon salt
1 ½ teaspoons baking soda
2 teaspoons cinnamon
Mix all of the above together in large bowl.
Add 1 cup vegetable oil and
4 beaten eggs
Mix thoroughly.
Add 1 small tin crushed pineapple (125mls) with juice (it’s difficult to find crushed pineapple in the UK so I usually buy a little tin of pineapple rings & chop it up – don’t forget to include the juice)
Half cup chopped walnuts (optional) – you might want some extra ones to put on top of the icing.
2 cups grated carrot (approx 4 carrots)
Mix thoroughly and pour into a large greased or lined cake tin.
Bake at 180C / 350F / Gas mark 4 until a toothpick comes out clean – approx 35 - 40 mins, but sometimes takes a little longer…leave it in the oven till it passes the toothpick test.
For the icing…
4 oz softened cream cheese – full fat (or it’ll taste funny)
2 oz softened butter
1 teaspoon vanilla essence
6 - 8 oz icing sugar
Combine all ingredients and beat icing sugar in until it forms a fairly stiff consistency.
Spread over cake when cold.
A colleague at work gave me this, her aunt's recipe, years ago and it's never failed me.
Keeps well too (given the chance!)