Photo by Julie O’Malley
Carrot and Pineapple Cake
3 cups plain flour
2 cups white sugar
1.5 teaspoons bicarbonate of soda
1 teaspoon salt
2 cups peeled and grated carrots
1 x 450g tin undrained crushed pineapple
1.5 cups Sunflower oil
4 eggs
1 cup of halved pecans
# Preheat oven to a moderate 180deg celsius (or 160deg fan forced).
# Grease and line a lamington pan.
# Sift dry ingredients into a large bowl.
# Add in grated carrot, pineapple, oil, eggs and pecans.
# With wooden spoon, mix well to combine.
# Pour into ready prepared pan, and bake for approx 50 minutes, or until a skewer inserted comes out clean.
# Allow to cool in pan for 5-10mins, before allowing to cool entirely on wire rack.
Icing:
250g softened cream cheese
1/3 Cup icing sugar
1.5 Tablespoons lemon juice
# In food processor, process cream cheese until smooth. Add in icing sugar and lemon juice and process until smooth.
# Spread over cooled cake.
Photo by Julie O’Malley