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Ella's Barn Carrot Cake

How to make a carrot cake

Carrot is a portion of vegetable, right?

Not sure this cake is healthy, but I am sure that it is tasty and this is my favourite cake of all! This recipe is very moist due to the crushed pineapple and it freezes beautifully.



Topping Ingredients


Make the cakes:


Empty the tin of crushed pineapple into a sieve and allow the syrup to drain off whilst preparing the rest of the cake.


Peel and grate the carrots (approx. 2 carrots, depending on size).


Line 2 x 1lb loaf tins and preheat the oven to 160oC.


Sieve all the dry ingredients into a large bowl.


Whisk the eggs and very slowly add the sunflower oil to the eggs while still whisking.


Add the egg mixture into the dry ingredients and stir through. Then stir in the carrot and drained pineapple.


Split between the 2 lined loaf tins and bake at 160oC for 1 hour.


The cakes will be quite dark brown on outside – check with a skewer that the cake is cooked through to the middle.

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When the cakes have cooled, make the topping:


Melt the chocolate using a microwave or in a bowl over a saucepan of water.
Mix together the cream cheese and icing sugar with an electric hand mixer until smooth, then scrape down the sides of bowl.


Whilst mixing on slow setting, add the chocolate to the mixture and then mix thoroughly at a higher setting – the chocolate will start to set as soon as it hits the cooler cheese mixture, so you will need to work quite quickly.


Spread the cream cheese filling on the top of each of the cakes and sprinkle the top with some chopped walnuts.
Slices of carrot cake

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