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Pineapple Carrot Cake

Pineapple Carrot Cake

1 1/2 cups self-raising flour
1 cup sugar
3/4 cup oil
1/2 tsp bicarb soda
pinch salt
1 cup grated carrot
1 small tin drained crushed pineapple
1/2 cup chopped walnuts
2 eggs

# Sift flour, bicarb soda and salt together.
# Beat eggs until frothy, add sugar and continue beating.
# Slowly add oil whilst still beating.
# Add dry flour mixture gradually to egg mixture and blend.
# Add pineapple, carrot and walnuts.
# Bake at 350F/180C for about 1 hour, cool and spread top and sides with cream cheese icing.

Cream Cheese Icing

1 small packet of cream cheese
4 oz butter or margarine
1 to 1 1/2 cups icing sugar (to taste)
grated lemon rind
1 Tbsp lemon juice

Bring cream cheese to room temperature and beat until fluffy. Add soft butter or margarine and keep beating until whitish and fluffy. Gradually add icing sugar. Lastly, add lemon rind and juice.

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