About this recipe: Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!
tashatasha
Ingredients
Serves: 24
- 4 eggs
- 400g (14oz) caster sugar
- 350g (12oz) carrot baby food
- 1 teaspoon vanilla extract
- 350ml (12 fl oz) vegetable oil
- 250g (9oz) plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 225g (8oz) crushed pineapple, drained
- 125g (4 1/4 oz) chopped walnuts
- 150g (5oz) raisins
Cream cheese icing
- 115g (4 oz) cream cheese
- 115g (4 oz) butter
- 275g (10 oz) icing sugar
- 1 tsp of vanilla extract
Method
Prep:10min › Cook:50min › Ready in:1hr
- Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
- In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
- Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
- When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!
