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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
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From BBC Good Food, this is a moist, delicious cake, and it doesn't have raisins in it, which is a big plus for me, since they're not my favourite thing. Ingredients:
300 g plain flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
200 g brown sugar |
4 eggs |
250 ml vegetable oil |
1 orange, zested |
1 lemon, zested |
200 g carrots, peeled and finely grated |
150 g walnuts, chopped |
227 g crushed pineapple, drained |
125 g unsalted butter, at room temperature |
50 g icing sugar |
250 g cream cheese |
Directions:
1. Heat the oven to 300 degrees F.
2. Line a 10 springform pan with parchment paper.
3. Sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar.
4. Beat the eggs with the oil and citrus zests.
5. Stir in the carrots and fold everything into the flour mixture.
6. Fold in the walnuts and pineapple.
7. Spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean.
8. Cool.
9. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese.
10. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.
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