American Carrot Cake Recipe at MyDish

American Carrot Cake

4 stars based on 27 reviews Rate this Recipe

Method

  • The Cake
  • Mix all ingredients of cake together well and bake in moderate oven 180 degrees centigrade (gasmark 4 or 350 degrees F) in a large lined tin for approxomately 1 hour. Leave to cool in the tin.

  • The Icing
  • Beat cheese and butter together until well blended, gradually mixing in the essence and icing sugar. Cover top and sides with icing and chill until required for eating.

    • Comments Add your comment

    • Hi olly12 - no I don't think so but I am not sure - it should not make any difference - does anyone else know the answer to this. I would just follow the recipe as specified, I would be interested to know how you get on.

      by Kenny on Wed Jul 13 2011   reply to this comment

    • so sorry meant to say american recipes are they not diffrent measures thank you.

      by olly12 on Sat Oct 9 2010   reply to this comment

    • would love to try this,but are us recipes diffrent measures can you let me know thank you,

      by olly12 on Sat Oct 9 2010   reply to this comment

    • ?

      by rt on Sun Feb 7 2010   reply to this comment

    • thanks

      by LukeColairo on Sat Aug 15 2009   reply to this comment

    • Hi, no problem leaving out the almond esence. It is not a key ingredient so it will not make that much difference. I checked out your profile. Wow you look to be an excellent cook. Go for it!

      by Kenny on Sat Aug 15 2009   reply to this comment

    • would you be able to leave the almond essence out due to me having a nut allergy?

      by LukeColairo on Thu Aug 13 2009   reply to this comment

    • would you be able to leave the almond essence out due to me having a nut allergy?

      by LukeColairo on Thu Aug 13 2009   reply to this comment

    • This looks Yummy - please can you make it for the next time I come round!

      by Helgs on Tue Nov 6 2007   reply to this comment

    Ingredients

    • 2 cups Self Raising Flour
    • 1 oz Butter or Margarine
    • ½ to 1 oz Almond Essence
    • 6 oz Cream Cheese
    • 8 oz Icing Sugar (sifted)
    • 1 oz Butter or Margarine
    • 1 cup Chopped Nuts (optional)
    • 4 Eggs
    • 2 teaspoons Cinnamon
    • ¾ cup Corn Oil
    • 1 ¾ cups Caster Sugar
    • 2 cups (approx. 0.5 lb) Grated Carrot
    • 1 cup (approx. 420 gm tin) Crushed Pineapple
    • 2 teaspoons Bicarbonate of Soda
    • ½ - 1 oz Almond Essence

    By Views 24388  Added Tue May 22 2007


    A lovely rich carrot cake with sweet cream cheese icing. In my book this is a classic which never fails to impress.

     

    My mum-in-law makes this for me for my birthday, it is much better than the traditional sponge cake and will last in the fridge for a good few days. The iceing is the best bit and just offsets the taste of the cake itself perfectly - and excellent ba Read More

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