Carrot Cake

Recipe adapted from Food Network

Carrot Cake

Ingredients:

For the cake

400g caster sugar

320ml canola/vegetable oil

3 eggs

1tsp vanilla extract

390g plain flour, sifted

2tsp bicarbonate of soda

2tsp cinnamon

1/4tsp ginger

1/4tsp nutmeg

1 ½ tsp salt

1tbsp plain flour

150g raisins

110g pecans/walnuts, coarsely chopped

450g carrots, peeled and grated

120g pineapple (fresh or canned), diced

For the frosting

250g cream cheese

225g unsalted butter

1tsp vanilla extract

3-4tbsp milk

450g icing sugar, sifted

To decorate

20g pecans/walnuts, coarsely chopped

1-2tsp orange zest

1tbsp icing sugar

Method:

1. Butter and flour three 8 inch cake pans. Preheat the oven to 190◦C/375F/mark 5.

2. Mix together the sugar, oil, eggs and vanilla until pale and smooth.

3. In a separate bowl, mix together the (390g) flour, bicarbonate of soda, cinnamon, ginger, nutmeg and salt. Add to the wet ingredients and mix until completely incorporated.

4. Coat the raisins and nuts in the tablespoon of flour and fold into the batter, along with the carrots and pineapple.

5. Divide the batter between the pans and bake for 30 minutes or until a toothpick poked into the middle of the cakes comes away clean.

6. For the frosting, mix together the cream cheese and butter until softened and fluffy. Mix in the vanilla extract and icing sugar. Add enough milk (one tablespoon at a time) to achieve a smooth, spreadable consistency.

7. Once the cakes have cooled, sandwich the layers together with the frosting and spread the remaining frosting over the top and sides of the cake. Sprinkle the chopped nuts and zest over the cake and dust with icing sugar.