Carrot Cake
Ingredients
250g Plain Flour
10g baking soda
5g salt
5g mixed spice
5g cinnamon
4 Size 6 eggs
165g soft brown sugar
290g white sugar
370g oil
200g grated carrot
120g walnut pieces
135g crushed pineapple, well drained
ICING
105g cream cheese
90g softened butter
190g icing sugar, sieved
1 tablespoon lemon zest
Description
Moist delicious carrot cake is a favourite with young and old. Be sure to use a fresh, light oil such as grapeseed or light olive oil.
Method
Sieve the flour, baking soda, salt, mixed spice and cinnamon into a mixing bowl.
Add the eggs, brown sugar, white sugar, oil, carrot, walnut pieces and pineapple to the mixing bowl.
Using a cake mixer, beat on a slow speed for 1 minute, then scrape down the sides of the bowl. Beat for a further 2 minutes on a medium speed.
Pour the batter into a 20cm round, loose bottomed spring release cake tin, that has been prepared lightly greased and lined on the bottom and sides with greaseproof paper. This is necessary to avoid overbaking due to the long baking time required.
Place directly into a preheated oven set at 150C and bake for 1 1/2 - 2 hours. Insert a cake skewer in the centre of the cake, and if it comes out clean the cake is baked.
Allow to cool in the tin for 30 minutes, then remove from the tin and allow to cool completely. Remove the greaseproof paper.
Once the cake is cold, spread the cream cheese icing (see recipe below) on the top using a palette knife. Ensure the icing is smooth and evenly spread.
Sprinkle a ring of whole or pecan pieces on top of the icing approximately 2cm from the edge of the cake.
CREAM CHEESE ICING
Place the cream cheese, butter, icing sugar and lemon zest in a mixing bowl.
Beat on medium speed until the icing is white and fluffy.
Use immediately or store in a covered bowl until required. Keeps for 2-3 days.
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