CARROT CAKE
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.
Author: tiny Giant Support
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
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
