I have tried over the years several different versions of carrot cake but this one beats all of them by a mile. This is so, so moist and full of taste. What gives it the extra taste is the crushed pineapple I add to it.
To have it covered with the cream cheese topping is nice and rich and I always add grated lemon rind and juice of 1 lemon… however for a more “thinner” version.. and the way the Swiss do it is to just paint the top of the cake with a mix of icing sugar melted in lemon juice. This makes the top shiny and gives it just that extra bit of hmmm… without being too fattening.
1 1/2 heaped cups granulated sugar
1 cup canola or vegetable oil
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
4 or 5 large carrots shredded
½ can of crushed pineapple
1 cup chopped walnuts (or pecan)
Cream Cheese Frosting:
250 g package cream cheese at room temperature
1 thick slice butter
3 tsp milk
4 cups icing sugar
Grated rind of 1 lemon
Juice of 1 lemon
Heat over to 180 degrees. Grease and flour a 24cm pan. In a large bowl beat sugar, oil and eggs on low just until combined. (DO NOT OVER MIX). Add flour, cinnamon, baking soda, vanilla and salt, blend on low just until combined. (DO NOT OVER MIX). With a large spoon stir in shredded carrots, pineapple & nuts just until combined (DO NOT OVER MIX).
Pour into the prepared pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool until completely cooled and frost with cream cheese frosting.
Mix all ingredients together until smooth and creamy. Frost cake when cake is completely cool or the frosting will melt and the results will be poor.