This is a foolproof cake that is not only delish but has lots of fibre. I've done a plain carrot cake by omitting the pineapples and added loads of walnuts. Worked as well. The texure of the cake with pineapples are pretty dense though.
Carrot and Pineapple Cake
200g plain flour
1 tsp bicarbonate of soda
1/2 tsp mixed spice
pinch of salt
1 cup grated raw carrot
1/2 cup chopped canned pineapple
230g brown sugar (I used 200g)
200g ground almonds
Melt butter in a pan and leave to cool.
Sieve flour, bicarbonate of soda, mixed spice and salt together.
Squeeze out half the liquid from the carrot and pineapple.
Beat eggs and sugar in a cake cake mixer till light and thick. Fold in almonds, carrots, pineapple and melted butter.
Pour batter into a greased and paper-lined 18cm round tin (I've used 2 loaf pans). Bake at 160C for 45 mins or till a skewer inserted in the centre comes out clean.
Leave cake in the tin for 10 mins before turining out onto wire rack to cool.
Ice with cream cheese frosting.
Cream Cheese Frosting
125g cream cheese, softened
60g butter, softened
250g icing sugar, sieved
In cake mixer, whip cream cheese with butter. Add icing sugar gradually, beating well in between addition. Spread icing on carrot cake. Allow icing to firm up before cutting cake.
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