CARROT AND PINEAPPLE CAKE
INGREDIENTS
CAKE
432g can of pineapple crush
4 eggs
500ml Brown sugar
250ml Sunflower oil
500ml Cake flour
15ml Ground cinnamon
10ml Baking powder
7.5ml Bicarbonate of soda
5ml Salt
500ml Grated carrot
125ml Chopped Pecan nuts
ICING
175g Cream cheese
65ml Butter
500ml Icing sugar
METHOD
Drain a 432g can of Rhodes Pineapple Crush in Light Syrup and reserve the fruit and 125ml syrup.
Beat together eggs and brown sugar until creamy then beat in the reserved syrup and sunflower oil. Sift and then fold in cake flour, ground cinnamon, baking powder, bicarbonate of soda and salt. Stir in the pineapple crush, grated carrot and chopped peacan nuts and pour into a greased cake pan then bake at 180 degrees celsius for an hour or until baked through.
Blend all the icing ingredients together and decorate cake once cooled down.
PHOTO: Reon Conradie
