Carrot and Pineapple Cake Recipe

Carrot and
Pineapple Cake

Description:

There are few things better than a moist carrot cake and this affordable recipe takes it one step further with the addition of pineapple pieces. The cake is completed with a fluffy cream cheese icing that’s rich yet light on the palate. You can decorate your masterpiece by sprinkling pineapple pieces and chopped pecan nuts over the top for some extra extravagance. Serves: 10

Ingredients:

Cake:
4 eggs
500 ml brown sugar
250 ml sunflower oil
1 can (432 g) Rhodes Pineapple Crush in light syrup, drained with syrup reserved

500 ml cake wheat flour
1 tbsp. ground cinnamon
1½ tsp. bicarbonate of soda
2 tsp. baking powder
1 tsp. salt
500 ml carrots, grated
125 ml pecan nuts, chopped

Icing:
65 ml butter
1 tub (175 g) plain cream cheese
500 ml icing sugar, sifted

Method:

Beat the eggs and sugar together until light and fluffy.
Slowly beat in the oil and 125 ml reserved pineapple syrup.
Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt together and fold into the liquid mixture.
Stir in the Rhodes Pineapple Crush, carrot and pecan nuts.
Pour the batter into a lined cake pan and bake in a preheated oven at 180°C for 30–40 minutes or until a skewer, when inserted into the middle, comes out clean.
Allow to cool.
To make the icing, cream the butter, add the cream cheese and beat for one minute.
Add the icing sugar, mix until well blended and ice the cake as desired.

Recipe supplied by Rhodes