Bake-at-home carrot cake with cream cheese icing

There's a lot of different carrot cake recipes out there - this is a classic from our childhoods, with the addition of pineapple, and a slight twist: we use pepitas in place of walnuts, to keep the cake lunch box-friendly. We prep the carrots and pineapple, whisk the eggs and then mix with the other wet ingredients.  We fold the flour into the carrot mixture and add cinnamon and pepitas until well combined.

The cream cheese icing is an oldie but a goodie - cream cheese whipped with butter, vanilla and icing sugar till pale and fluffy.

We dish them both up separately and then snap-freeze them; all you have to do is defrost, bake, cool and spread on the icing. You get all the glory and the bonus of a house filled with the irresistible smell of baking.  

 

Sugar, self-raising flour (wheat flour, raising agents (339, 340, 450, 500)), carrot, cream cheese icing [sugar, cream cheese (milk, cream, salt, stabilisers (410,412), culture), butter (cream, salt), vanilla extract], pineapple syrup (pineapple 72%, water, sugar, citric acid), free range eggs, rice bran oil, pepitas, cinnamon, salt

 

 

Once the cake has cooled, spread with the supplied cream cheese icing.