Peg's pineapple carrot cake

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Pineapple gives carrot cake a fresh flavour and the cream cheese icing is to die for!

0:25 Prep 0:40 Cook 12 Servings

INGREDIENTS

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raw sugar
  • 1 cup grated carrot (see notes)
  • 1/2 x 440g can crushed pineapple in juice, well drained (see notes)
  • 1/4 cup roughly chopped walnuts, plus extra 2 tablespoons to decorate
  • 1/2 cup sultanas
  • 2 eggs
  • 5 tablespoons vegetable oil

LEMON CREAM CHEESE ICING

  • 125g cream cheese, softened
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 cups icing sugar mixture


METHOD

 Step 1
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
Step 2
Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in raw sugar, carrot, pineapple, walnuts and sultanas. Make a well. Whisk eggs and oil in a jug. Pour into well. Stir to combine. Pour mixture into prepared pan.
Step 3
Bake for 35 to 40 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack. Cool completely.
Step 4
Make Lemon Cream Cheese Icing: Using an electric mixer, beat cream cheese and rind until smooth. Gradually add icing sugar, beating well after each addition.
Step 5
Spread icing on top of cake. Decorate with extra walnuts. Serve.

NUTRITION

  • 1321 kj
    ENERGY
    •  
  • 14.8g
    FAT TOTAL
    •  
  • 3.9g
    SATURATED FAT
    •  
  • 2g
    FIBRE
    •  
  • 4g
    PROTEIN
  • 42mg
    CHOLESTEROL
    •  
  • 296mg
    SODIUM
    •  
  • 41.7g
    CARBS (TOTAL)

NOTES

You'll need 2 medium carrots. Place pineapple in a sieve set over a bowl to make sure it drains well.

www.taste.com

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