Quick and delicious Carrot Cake (for a 20cm tin)
Cake:
- 150g light brown sugar
- 2 large eggs
- 120ml sunflower oil
- 1 tablespoon maple sirup
- 180g all-purpose flour
- 100g ground almonds
- 1 ½ teaspoon baking soda
- pinch of salt
- 1 teaspoon ground cinnamon or to taste
- ¾ cup crushed or finely chopped pineapple, canned
- 3 medium carrots, grated around 1 cup
Frosting:
- 200g cream cheese
- 4 tablespoons unsalted butter, softened
- 4 tablespoons powdered sugar
Instructions
- Preheat oven to 180°C. Line your 20cm diameter pan with a baking sheet.
- Using a hand mixer or a stand mixer cream the eggs, sugar and maple sirup together until very fluffy. Add the sunflower oil until combined. Scrape down the sides and bottom of the bowl if needed.
- Add all the dry ingredients using a spatula or a wooden spoon until everything is well combined.
- Then add the pineapple and carrots. Place the batter in the baking tin and bake for about 40 minutes. When a wooden toothpick comes out clean the cake is done. Let cool completely.
- For the frosting add all ingredients in a bowl and combine them all with a hand mixer until slightly fluffy. You can put all the frosting on top of the cake- I prefer to cut it in half and use half of the frosting as a filling and spread he rest on top of it.
