Carrot cakes are one of my favourites and my son had a good basic recipe from school that we added some pineapple and walnuts too.
The result is a fairly dense, moist, fruity carrot cake that is very tasty.
CAKE INGREDIENTS
- 2/3 cup of vegetable oil (olive oil works great, not virgin)
- 3 eggs
- 1/3 cup brown sugar (not too sweet)
- 3/4 cup self raising plain flour
- 1/4 cup wholemeal self raising flour
- 1/3 cup saltanas
- 1/3 cup diced canned pineapple (drained)
- 1/3 cup diced raw walnuts
- 2 large carrots grated
ICING INGREDIENTS
- 250 grams cream cheese
- 35 grams icing sugar (not too sweet)
- Whole lemon or orange zest
STEPS
- Mix all ingredients in a large bowl
- Place into 6″ greased baking tray or un-greased silicone tray
- Cook in pre-heated Z Grill at 190ºC for 25-30min until golden brown and no dough when probed
- Let cool on rack (not directly on plate or board) then apply icing
- Whip icing ingredients and place in fridge until ready to coat the cake
