Carrot Cake (1)


6 oz (175g) caster sugar
6 oz (175g) S. R. flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
8 fl oz (240ml) oil
4 oz (100g) carrots, grated
1/2 of 14 oz (400g) tin crushed pineapple, well drained
2 oz (50g) walnuts, chopped
1 tblsp lemon juice

6 oz (175g) icing sugar
1 oz (25g) butter
2 oz (50g) cream cheese
1 tsp vanilla essence


1. Mix together all dry ingredients, add eggs and oil and mix well.
2. Stir in carrots, pineapple, walnuts and lemon juice.
3. Spoon mixture into a greased and floured 8.5″ cake tin.
4. Bake in a pre-heated oven 180°C/350°F/Gas 4 for approx 1 hour.



1. Cream together all ingredients.
2. Cover cold cake with topping and pat all over with back of teaspoon to give a peaked effect.

Olwen Ford, Coatbridge