Happy (belated)Valentines day!
I do love Valentines day, or any occasion to celebrate and dress up really, Christmas, Halloween, Easter, St Patrick’s Day, Birthdays, Chinese New Year. You name it! So of course that means there must be a cake or dessert type thing to go along with each one!
I will admit carrot cake isn’t a very Valentinesy cake, but it’s still delicious and I just don’t love red velvet cake which is basically the Valentines day of cakes.
I really wish I had a heart shaped cake tin to cook this in, but I don’t. So I had to settle with using a heart shaped cookie cutter to use as a stencil. Which is still kinda cute, just not perfect though.
This is the most delicious and simple carrot cake recipe you will ever come across, I’m at least 74% sure…
1/2 Cup oil
2 Cups Flour
3 tsp Baking soda
1 Cup Sugar
1 tsp cinnamon
3 Cups Carrot, grated
1/2 Cup Walnuts, chopped
1/2 Cup Raisins or Sultanas
3/4 Cup Pineapple, crushed
Beat eggs until well combines and mix in oil. Add flour, baking soda, sugar, cinnamon and combine. Fold in carrot, walnuts, raisins and pineapple. Grease and line a 23cm cake ring tin* and pour in cake mix. Bake at 180C for 40 minutes or until cake springs back when lightly touched and skewer inserted in middle of cake comes out clean. Leave to cool 10 minutes before turning out on wire wrack. When cold ice with cream cheese icing.
*If you don’t have a ring tin, bake at 170C for 60 minutes.
Cream cheese icing:
2 Tbsp Butter
1/4 Cup Cream cheese
1 Cup Icing sugar
1/2 tsp Lemon zest
Beat butter and cream cheese until creamy. Mix in icing sugar and zest and beat until smooth.
I doubled the icing recipe because I cooked the cake in a normal cake tin instead of a ring tin, it was enough to do a nice thick layer on the top but probably not enough to go down the sides as well. Next time I would triple it, because hey, you can never have to much cream cheese icing, right?