This super-moist crowd pleaser is a delicious delight for afternoon tea or supper. It is so simple to make and just remind yourself that eating all those carrots is great for your eye-sight!
Ingredients
2 1/4 cups plain flour
2 tsp. baking soda
1 tsp. salt
1 tsp. mixed spice
1 tsp. cinnamon
4 eggs
2/3-3/4 cup brown sugar
1 1/2 cups sugar
370 ml vegetable oil
2 cups grated carrot
135g crushed pineapple, very well drained (otherwise will result in a wet cake)
1/2 cup chopped walnuts
METHOD
Preheat the oven to 160degC. Mix the dry ingredients together. Slowly add the other ingredients in order given. Pour into a greased 26 cm ring tin. Bake at 160degC for approximately 1 1/2 hours or until a skewer comes out cleanly.
Cream Cheese Icing
100g cream cheese
60g butter, softened
3-4 cups icing sugar
Juice of 1/2 lemon
2 tsp. lemon zest
METHOD
Blend these all together vigourously. I use my food processor. Add more lemon juice if you prefer a sharper, more distinctively lemon flavour.
BECS
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