All too often we introduce our children to carrots with crunchy batons, but what of they don't like them? Well this deliciously moist carrot cake will help them take those first few intrepid steps. The extra pineapple chunks make it sweet and pack it with natural sweetness, with out the need for more sugar. For older children, try adding desiccated coconut to the cream cheese icing mixture and sprinkling lime zest on top.
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 150g light brown sugar
- 220g canned pineapple slices, chopped
- 150g carrots, grated
- 150ml sunflower oil
- 3 free-range eggs
- 125g butter, softened, plus extra for greasing
- 225g cream cheese
- 450g icing sugar
WEIGHT CONVERTER
Method
- Mum or Dad: Preheat the oven to 160°C/320°F/Gas Mark 2. Weigh out the necessary ingredients. Grate the carrots ready.
- Child: Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well with a spoon. Add the sugar, pineapple, grated carrot, oil and eggs and mix well.
- Mum or Dad: Pour the cake mixture into a greased 9inch cake tin and place into the oven to bake for 1 hour, or until a skewer comes out clean. Remove from the oven when ready and allow to cool on a wire rack. Once cool, use a sharp bread knife to cut the cake in half through the centre.
- Child: Make the icing by beating the butter and cheese together in a clean bowl until light and fluffy. Add the icing sugar and mix again. Once the cake is cool, spread the icing on top of each cake and place one on top of the other.
Top Tip for making Make with kids: Carrot cake
For extra sweetness, add a handful of sultanas soaked in orange juice for a few minutes to the cake batter.
Author, writer and Mum of three, Anneliese Giggins has been creating recipes for Goodto.com for the past 9 years. She has also created food-related content for household names such as Daily Mail, Daily Express and Goodto.com. Her most successful to date was how to feed a family of 4 on £20 a week.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Candice Brown's rainbow cake
Want to make your very own rainbow cake? This rainbow cake recipe is easy to follow and is great for those special occasions...
By Nichola Palmer Published
-
Mary Berry's chocolate mousse
This chocolate mocha mousse is quick to make, rich in flavour with a light, silky texture. It's one of those treats that's loved by kids and adults alike...
By Mary Berry Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
How many Easter eggs are sold in the UK every year?
As the Easter weekend approaches, chocolate lovers up and down the nation want to know how many Easter eggs are sold in the UK every year.
By Emily Stedman Published
-
Quick! Tesco's FREE carrots for Rudolph are back while stocks last
Don’t forget to leave a carrot out for Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner, Blitzen and Rudolph this Christmas Eve…
By Jessica Dady Published
-
Chocolate fans 'devastated' as Cadbury removes Easter egg favourite from supermarkets
Cadbury are axing a delicious Easter treat
By Emma Dooney Published