CARROT CAKE

by Xavier Labelle

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.

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

STEPS

  • Mix all ingredients in a large bowl
  • Place into 6″ greased baking tray or un-greased silicone tray
  • Cook in pre-heated Canadian 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

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