Simon’s mum Margaret made this cake recently and it was so delicious I had to get the recipe and share it with you! I hope you enjoy it as much as I did.
– 1 cup (150 g) plain flour
– 1 tspn baking powder
-3/4 tspn bicarbonate of soda
-1/4 tspn salt
– 80 mL peanut oil (recipe was 100ml)
– 2 eggs, lightly beaten
– 1 cup carrot, grated
-1/2 tspn cinnamon
– 3/4 cup caster sugar
– 1/3 cup walnuts, chopped
– 220g crushed canned pineapple, juice strained
– 3 tbspns butter, softened
– 3 tbspns, cream cheese, softened
-½ tspn vanilla essence
250g icing sugar, sifted
Pre-heat your oven to 170 degrees C (160 fan forced). Lightly grease a 20cm round cake tin and line the base with greaseproof paper.
Combine the sifted flour, baking powder, bicarbonate of soda, salt, cinnamon and sugar in a bowl and mix well. Add the eggs and the oil and beat to combine.
Stir in the grated carrots, the strained pineapple and the walnuts.
Pour the mixture into your prepared cake tin and bake in the centre of the oven for 35-40 minutes by which time the cake should have drawn away slightly from the sides of the tin and a skewer comes out clean.
Allow to cool in the tin for 5 mins before turning out and icing.
This cake is particularly well-suited to cream cheese topping. Place the butter and cream cheese in a bowl and beat well until smooth and combined. Add the vanilla essence and mix in. Sift the icing sugar over the mixture and work in well. If too thick, add a dash of milk; and if too thin, add a little more icing sugar.
– Both the cake and the icing freeze well.
– If you’re taking this one hiking, cut the cake in half (or make 2) and put the icing in between two layers of cake so you can carry it in your backpack without making too much of a mess.
Recipe from: Peter Pring : â€œ The Golden Recipesâ€ : The Sydney Cooking School