Sunday 21 June 2015

Carrot and Pineapple Cake

Serves 16

A yummy moist iced carrot cake.  The addition of pineapple and sultanas makes it just a little bit different. 

What's in it? 

100g peeled carrot, chopped into 4-5 pieces
160g brown sugar
120g sunflower oil 
3 eggs
50g sultanas
Finely grated zest of 1 orange
1tsp bi-carbonate soda
1tsp cinnamon
1/4tsp nutmeg
160g self-raising lour
130g canned crushed pineapple, drained

50g icing sugar
2tbs water

How do I make it?

1. Grease and line a 20cm square cake tin. Pre-heat oven to 180°C (fan forced) or 200°C (electric). 

2. Add carrot to bowl and grate for 5sec / speed 5. Place in separate bowl. 

3. Place sugar, oil and eggs in bowl and and mix for 10sec / speed 4. 

4. Add sultanas, reserved carrot, orange zest and bi-carb soda and mix for 10sec / reverse / speed 4. 

5. Add cinnamon, nutmeg, flour and crushed pineapple and mix for 20sec / reverse  / speed 4. 

6. Pour mixture into prepared tin and bake in oven for 40 to 50 minutes, or until cake springs back when touched in the centre. 

7. Remove from oven and allow to cool in pan for about 5 to 10 minutes, then turn out onto a wire rack to cool completely. 

8. To make icing, mix icing sugar and water in a bowl with a fork.  Drizzle over cooled cake. Allow icing to set for at least 10 minutes, then slice and serve. 

5 ProPoints per serve. 


This cake freezes well.  Cut into pieces and individually wrap before freezing. 

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