Carrot cake from Emer Fallon

Category: Confectionery
Kitchen: irish
Carrot cake from Emer Fallon


Flour 2 glasses
Baking powder 2 tsp
Soda 1.5 tsp.
Salt 1 tsp
Cinnamon 2 tsp
Sugar 2 glasses
Grated carrots 2 cups (250 g)
Egg 4 things.
Vegetable oil 1.5 cups
Canned pineapple 1 small jar
Coarsely ground walnut 1 glass
Vanillin extract 1 tsp
Juice of half a lemon
Cream cheese 1 glass
Sakh. powder 1 glass
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Glass 200 ml

Cooking method

  • Cakes:
  • Combine all dry ingredients in a large bowl. Beat (mix) eggs, sugar and carrots and add to the dry mixture. Then add butter, pineapple, nuts and vanilla extract and mix well. Pour into a lined with paper form and bake for about an hour at 170 degrees.
  • If the top of the cake starts to burn, cover it with foil and after half an hour reduce the temperature to 150.
  • Willingness to check with a wooden stick.
  • Let cool well before covering with cream.
  • Cream:
  • Mix all the ingredients, gently apply the cream to the top of the cake and garnish with walnuts.

The dish is designed for

2 Kg


I already wrote in posts that in Ireland you can order cakes with only three types of cakes, vanilla biscuit, chocolate and carrot, this prompted me to search for this very carrot, and so I found it. The author, the owner of a cafe in the South of Ireland, says that this recipe was brought from Australia, the presence of pineapples in it is the main difference. I wrote the recipe in the original. I used a 200 ml glass.

In general, yesterday there was a reason to try this recipe. Both the guests and my family loved the cake. I also cut it into three cakes, and smeared it with cream in the middle, but it's a pity that there wasn't much cream, the cake would have been even tastier if there had been more cream.

I love carrot cakes! Which is yours? wet, juicy?
I'll probably add whipped cream to the filling .. or sour cream filtered. Thank you. Pineapples and nuts in the dough-
it's unusual that with this cake with pineapples, my mother-in-law baked a carrot cake with nuts, it was very tasty, and with pineapples it is even more interesting, thanks for the recipe!

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