Carrot cake with lemon cream cheese frosting recipe

Name: Carrot cake with lemon cream cheese frosting recipe
Total time: 45 min
Ingredients: 325g plain flour; 125g wholemeal flour; 1tbsp bicarbonate of soda; 1tbsp ground cinnamon; 300g unrefined caster sugar; 300ml light vegetable oil or other flavourless oil; 4 large eggs, lightly beaten; 1tbsp pure vanilla extract; 100g chopped walnuts; 100g desiccated coconut; 300g carrots, cooked then puréed; 250g tinned pineapple chunks, drained and puréed; For the cream cheese frosting:; 250g Philadelphia cream cheese; 200g unrefined icing sugar, sifted; 1tsp pure vanilla extract juice ½ lemon; You will need:; Two 20cm (8in) deep sandwich tins, lightly oiled and the bases lined with baking parchment

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Ingredients - 325g plain flour - 125g wholemeal flour - 1tbsp bicarbonate of soda - 1tbsp ground cinnamon - 300g unrefined caster sugar - 300ml light vegetable

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Ingredients

325g plain flour
125g wholemeal flour
1tbsp bicarbonate of soda
1tbsp ground cinnamon
300g unrefined caster sugar
300ml light vegetable oil or other flavourless oil
4 large eggs, lightly beaten
1tbsp pure vanilla extract
100g chopped walnuts
100g desiccated coconut
300g carrots, cooked then puréed
250g tinned pineapple chunks, drained and puréed
For the cream cheese frosting:
250g Philadelphia cream cheese
200g unrefined icing sugar, sifted
1tsp pure vanilla extract juice ½ lemon
You will need:
Two 20cm (8in) deep sandwich tins, lightly oiled and the bases lined with baking parchment