We’re not sure if Carrot Cake counts as a vegetable, but we’re willing to count it if you are. Made using our Vanilla Baking Mix, this cake is a delicious blend of sweet, spice and everything nice.
Total time: 60 minutes
What you'll need:
- 1x Hill St Vanilla Base
- 1/2 tsp cinnamon
- 1/4 tsp mixed spice
- Optional: 1/3 cup brown sugar or coconut sugar
- 2/3 cup neutral oil
- 1/2 cup water
- 3 eggs
- 1.5 cups carrot packed tightly, approx. 2 medium carrots
- 1/2 crushed pineapple, drained
- 1/3 cup sultanas/raisins
- 1/3 cup walnuts, chopped finely
- 120g cream cheese
- 50g butter, softened
- 250g icing sugar
- Optional: 1/4 cup crushed pineapple (squeeze all the juice out
Preheat oven to 180 deg / 170 degree fan bake. Line a 20cm baking tin with baking paper.
Into a large mixing bowl, add in Hill St Vanilla base, mixed spice and cinnamon. Mix to combine. Drain pineapple and set aside. Peal and grate carrots. Into a medium mixing bowl, whisk together eggs, water and oil. Fold in grated carrots, raisins, and pineapple. Add in wet ingredients into the dry ingredients and gently mix together. Fold in chopped walnuts.
Pour batter into cake tin and bake for 50-55 minutes until skewer comes out clean. Transfer to a wire rack to completely cool down.
Make cream cheese frosting once cake is cooled. Whip together cream cheese and butter. Add in icing sugar and pineapple. Spread evenly on top of cake and top with sliced almonds or walnuts