Moist and delicious, very easy to make carrot cake.
For a healthier option, leave out the frosting.

Pipii’s Carrot Cake Ingredients

• 350g fine whole-wheat flour or a mixture of 175g whole-wheat and 175 g of plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate soda
• 1 tsp salt
• 1 tsp mixed spice or cinnamon
• 175g brown sugar
• 50g pecans, finely chopped or you could use walnuts (optional)
• 3 large eggs, beaten
• 1 medium banana, mashed
• 3 grated carrots ca. 200g
• 175ml sunflower oil

Frosting

• 75g soften un-salted butter
• 150g full-fat cream cheese
• 1 tsp vanilla essence
• 225g icing sugar (sieved)
• Chopped pecans/grated carrot for decorations (optional)

To make Pipii’s Carrot Cake

Lightly oil a deep 23cm (9in) cake tin and line base. Pre-heat the oven to 180°C (gas mark 4)

• Mix all the dry ingredients together in a large bowl then add the eggs.
• Add the mashed banana and grated carrot. Pour the oil into the batter and beat thoroughly to a thick well blended batter, carefully mix in the nuts (optional).
• Scrape the mixture into the cake tin. Bake in a moderate oven, for about 1 hour or until a skewer comes out clean.
• Allow to completely cool on a wire rack.

Frosting

• Beat together the softened butter and cram cheese, until blended
• Add the vanilla essence and beat again
• Gradually add the icing sugar into the mixture.
• Spread the frosting over the cake and decorate the cake if desired, using finely chopped pecans or walnuts or a little grated carrot.

Enjoy!

Download Pipii’s Carrot Cake recipe in pdf format (46kb)