Carrot Pineapple Cream Cake
Carrot Pineapple Cream Cake
Ingredients:
- Flour 2 cups
- Baking soda 2 tsp
- Baking powder 1 tsp
- Salt 1 tsp
- Ground cinnamon 2 tsp
- Caster sugar 1-3/4 cups
- Oil 1 cup
- Eggs 3
- Vanilla essence 1 tsp
- Shredded carrots 2 cups
- Flaked coconut 1 cup
- Chopped walnuts 1 cup
- Crushed pineapple (drained) 8 oz
Icing:
- Cream cheese 8 oz
- Butter (softened) 1/4 cup
- Icing sugar 2 cups
- Marzipan carrots to decorate
- Pineapple bits to decorate
Method:
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into a greased and floured 9x13 inch pan. Bake at 180 degrees C for about 45 minutes. The center will sink a little. Allow to cool.
- To make the frosting, beat the butter and cream cheese until smooth. Add the icing sugar and beat until creamy. Frost the cooled cake with the icing. Decorate with pineapple bits and fondant or marzipan carrots.
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