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Carrot and Pineapple cake

Carrot and pineapple cake

Carrot and Pineapple Cake

Recipe by: Claire Winstanley

150g Self-raising flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 free range egg whites
¼ cup sugar for the whites
1 free range egg
1 free range egg yolk
¾ cup sugar for the eggs
2/3 cup olive oil
4 medium carrots, peeled and grated
1 queen pineapple, finely diced
100g pecan nuts, chopped
 
Cream Cheese Icing
250g cream cheese, room temp
100g butter. Room temp
1½ cup icing sugar, sifted
½ lemon, juice
 
Topping
50g pecan nuts, chopped
30g Woolworths simply pineapple
Clemengold marmalade
 
Preheat the oven to 200’c. Grease 2 round cake tins and line the base with baking paper.  Toast the pecan nuts in a dry pan and set aside to cool.
Sift all the dry ingredients and set aside. Whisk the egg whites until soft peaks form and then add the sugar and beat until a stiff meringue forms.

In a separate bowl beat the egg and egg yolk with the sugar until light and pale. Pour a thin, steady stream of the olive oil into the egg yolk mixture while whisking constantly. Fold the dry ingredients into the egg yolk mixture together with the carrots, pineapple and nuts. Gently fold in the meringue.
Pour the cake batter into the greased tins and bake for 40-45minutes or until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow the cake to cool for 10 minutes until unmolding onto a wire rack to cool completely.
 
To make the icing, beat the cream cheese and butter until smooth and pale. Add the icing sugar and continue to beat for 3 minutes. Add the lemon juice and a little milk of the icing is too stiff.
 
Decorate the cake with icing, drizzle with Clemengold marmalade and sprinkle over nuts and dried pineapple.


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