Carrot Cake

One of the versions of the classic American carrot cake with cream cheese frosting. Carrots are also delicious in baking when combined with walnuts or pecans. But this time, instead of adding nuts to the batter, I added a little pineapple. The result was wonderful — with an almost honey-like flavour 

Ingredients for two 10 × 20 cm (4 × 8-inch) loaf pans or one 25 cm (10-inch) round pan

For the Cake

• 2 eggs

• 1/2 cup sugar (125 g)

• 1/2 cup brown sugar (100 g)

• 2/3 cup vegetable oil (160 ml)

• 1/2 cup finely chopped pineapple in its own juice

• 1 cup coarsely grated carrot (1 medium carrot)

• 1 1/2 cups flour (190 g)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

For the Cream Cheese Frosting

• 125 g Philadelphia cream cheese

• 30 g softened butter

• 1/2 cup powdered sugar (60 g)

Steps

Cake

1. Mix the eggs with the sugar and vegetable oil

2. Add the pineapple and carrot and mix

3. Add the dry ingredients and mix

4. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes

Cream Cheese Frosting

1. Beat the cream cheese and butter with a mixer

2. Continuing to beat, add the powdered sugar and beat for another couple of minutes

3. Once the cake has cooled, decorate it with the cream cheese frosting