6 servings
Prep: 30 mins,
Cooking: 1 hr 30 mins
At last an icing for classic carrot cake that’s firm and not too runny!
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (18)
CAKE
500-625 ml | white sugar |
250 ml | oil |
4 | eggs — jumbo |
500 g | flour — cake |
10 ml | Bicarbonate of soda |
10 ml | cinnamon — ground |
2 ml | salt |
500 g | carrots — grated |
1 | can crushed pineapple |
125 g | desiccated coconut |
200 g | walnuts — roughly chopped |
10 ml | orange — zest only |
5 ml | vanilla — essence |
TOPPING
2 * 250 g | cream cheese |
45 ml | lemon juice — freshly squeezed |
100 g | icing sugar |
50 g | butter |
50 g | walnuts — roughly chopped |
Tap for ingredients