Carrot Cake

Updated: Apr 27, 2020

So moist and spicy and delicious. I bake mine in a large roasting dish with flat sides and cut into quarters when it’s cool. Then you get four even slices for your layers.


1 cup brown sugar

½ cup golden caster sugar sugar

3 large eggs

1 cup oil

1 mashed banana

1 tin crushed pineapple

2 tsp fresh grated ginger


2 ½ cups plain flour

2 tsp baking powder

4 tsp ground cinnamon 3 cups grated carrot


Preheat oven to 180 degrees. Line your tin or dish with baking paper.

Comine all the dry ingredients and set aside.

Whisk sugars and eggs until fluffy and volumed. Add banana, pineapple and ginger.

In two batches stir through the dry ingredients and the carrot.

Bake for about 20-25 minutes or until skewer comes out clean.

Allow to cool before icing.

For the frosting combine two tubs of cream cheese and 500gm icing sugar. Beat the cream cheese first to make it lovely and smooth. Add the sugar and plum flesh or tinned plum juice to make it pink. Add a little vanilla.

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