The perfect recipe for Dreamy Carrot Cake with crushed pineapple and pecan nuts. Top with fluffy cream cheese icing and enjoy!
3 large free range eggs
1 cup brown sugar
1 tsp vanilla essence (5 ml)
1 cup oil (250 ml)
1 1/2 cup cake flour, sifted
2 tsp baking powder
1 tsp Bicarb of soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 1/2 cup carrot, grated
1/2 cup crushed pineapple, drained
100 g pecan nuts, chopped
For the icing (leave off for dairy free):
150g Icing sugar, sifted
230g (tub) plain cream cheese, I used Simonsberg low fat
125ml whipping cream
Preheat oven to 170′ C fan assisted or 180’C non fan. I didn’t use fan.
In a bowl cream eggs, vanilla and sugar using mixer. A few minutes until creamy. Med- high speed.
Turn the speed down and slowly incorporate the oil, continue until well combined.
In a separate bowl sift the flour, baking powder, bicarb, cinnamon and ginger. I add the salt without sieve.
Using a slow setting on mixer i slowly add the dry ingredients to the batter. I speed up a little just before completely combined.
Using a wooden spoon fold in the carrot, pineapple and nuts.
Spoon batter into the lined cake tin, give the tin a gentle shake to even out.
Bake in preheated oven for 45- 50 minutes. I check around the 40 min mark.
Once the cake tester comes out clean the cake is ready.
Leave cake to stand in tin for about 5-8 minutes before turning out onto your wire rack.
Gently remove wax paper and let cool completely before icing.
For the icing : Whip the cream with mixer until thick (watch carefully not to overmix).
Sift in icing sugar and add cream cheese to the cream. Beat well until smooth. Doesn’t take long.
Spread your very delicious icing onto your beautiful cake.
Recipe courtesy of Fooding It – a food blog by Chandre’ Jones