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Grease cake tin (25 cms or larger).
Beat eggs with sugar together until smooth consistency.
Combine beaten eggs and sugar mixture with pinapple, vanilla, oil, shredded carrots and walnuts.
Sift in flour, cinnamon and bicarbonate soda.
Mix well until all ingredients well combined.
Bake approx. 1.5hrs minutes at 160 degrees celcius or until golden brown. Use a wooden skewer to see if the cake sticks to it or not. If it sticks, its not quite ready yet.
Allow to cool in tin, store in fridge.
Beat cream cheese, soft margarine and lemon juice until light & fluffy.
Stir in icing mix and beat until smooth. Set aside and wait til carrot cake is fully cooled to cover.
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Sarahwhyte 1 year agoThis was wonderful and easy n Making second one today!
keepsmilyn 4 years ago[I posted this recipe.]