Carrot and Pineapple Cake

Name: Carrot and Pineapple Cake
Yield: 8 -10
Ingredients: 300 gram flour; 2 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon cinnamon; 4 whole eggs; 200 ml vegetable oil; 240 gm carrot; 400 gram crushed pineapple; 180 gram brown sugar; 100 gram caster sugar; 50 gram walnuts, chopped; 1 pinch salt; 250 gram butter; 250 gram cream cheese; 220 gram pure icing sugar; 1 teaspoon vanilla

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Servings
8 -10
Course
Dessert, Cake
Cuisine
Australian

Carrot and Pineapple Cake

Iris Warren

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This is a moist delicious cake you can whip up without a mixer.

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Ingredients

Servings

300 gram flour 2 cups
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon cinnamon
4 whole eggs
200 ml vegetable oil 3/4 cup
240 gm carrot grated | 2 cups or use another vegetable- zucchini
400 gram crushed pineapple in natural juice - 1 can
180 gram brown sugar 1 cup
100 gram caster sugar
50 gram walnuts, chopped 1/2 cup
1 pinch salt

Icing

250 gram butter unsalted
250 gram cream cheese
220 gram pure icing sugar
1 teaspoon vanilla

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Instructions

Oven 180 C/ 350 F Sift the flour, bi carb, baking powder, cinnamon and salt into a bowl.
In another bowl combine beaten eggs, oil, pineapple, carrot and sugar
Mix both together and add walnuts.
Pour into tin and back for 60- 90 min, This is a dense cake that cooks long and slow. After 1 hour test regularly with a skewer
Cool completely
Icing: Beat the butter and cream cheese with vanilla till creamed and light. Add sifted icing sugar and beat till white and fluffy. Add the sieved icing sugar and beat till fluffy and light.