Carrot and pineapple cake with cinnamon frosting
Recipe
Courtesy - CloverSA
Ingredients
- cup (230 g) Clover Mooi River Butter, softened
- 1 cup (210 g) castor sugar
- 3 eggs, beaten
- 2 cups (250 g) carrot, finely grated
- 1 cup (100 g) pecan nuts, chopped
- ½ cup (75 g) crushed pineapple
- 1 orange, zest
- 2 cups (280 g) cake flour
- 2 tsp (10 ml) bicarbonate of soda
- 2 tsp (10 ml) baking powder
- 2 tsp (10 ml) cinnamon
- 1 tsp (5 ml) nutmeg
- ½ tsp (2 ml) salt
- Cinnamon frosting:
- ½ cup (125 g) smooth cream cheese
- ¼ cup (60 g) Clover Mooi River Butter
- 3 cups (390 g) icing sugar
- ½ tsp (2 ml) vanilla essence
- 1½ tsp (7.5 ml) ground cinnamon
Method
- Preheat oven at 180˚C and grease a 28 cm loose-bottomed spring form cake tin.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the carrots, pecan nuts, pineapple and orange zest and stir to combine.
- Sift the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and together and add to the carrot mixture.
- Pour batter into cake tin and bake for 50 - 60 minutes or until an inserted skewer comes out clean.
- Rest for 5 minutes and transfer to a wire rack to cool.
- Once completely cooled, ice the top of the cake with the cinnamon frosting.
- Cinnamon frosting
- Beat the cream cheese until smooth.
- Add the butter and using an electric whisk, beat until combined, gradually add the icing sugar until mixture thickens.
- Stir in the vanilla and ground cinnamon.
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