Carrot Cake

Family favourite delecious cake. Do you have some leftover cooked carrot and a over riped pinapple? Use this recipe!

Method

1. Preheat the oven to 180°C. Grease and base line a 20cm round cake tin.

2. Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.

3. For the topping, beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife.

Ingredients

Over-ripe Pineapple. Pureed 100g
Leftover Cooked Carrot. Pureed 120g
Vanilla Essence 0.5 Tsp.
Salt 0.5 Tsp.
Ground Cinnamon 0.5 Tsp.
Soft Brown Sugar 250g
Bicarbonate Of Soda 0.5 Tsp.
Self Raising Flour 250g
Walnuts 100g
Desiccated Coconut 100g
Sunflower Oil 125 Ml

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