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Pineapple and Carrot Cake


Dec 2nd 2011, 10:13

What you’ll need:

500ml flour
20ml baking powder
10ml ground cinnamon
5ml salt
125ml soft butter
125ml oil
375ml caster sugar
30ml water
4 eggs, beaten
10ml fresh orange zest
100ml walnuts, chopped
250ml carrots, grated
410g Rhodes Pineapple Pieces in Light Syrup, drained, syrup reserved

45ml pineapple syrup
175g cream cheese
250ml icing sugar, sieved
50ml almonds, chopped


For the CAKE, preheat the oven to 180° C and grease a large loaf tin (27 x 9 x 8cm). Cover the base with greased baking paper. Sieve the flour, baking powder, cinnamon and salt together. Beat the butter, oil and caster sugar until light and fluffy. Add the eggs, orange zest, nuts, carrots and Rhodes Pineapple Pieces to the sugar mixture. Fold the flour mixture into the soft mixture and blend until just mixed. Pour the batter into the prepared tin and bake for 40-50 minutes or until done. Allow the cake to stand for a couple of minutes before removing it from the tin. To make the TOPPING, blend the pineapple syrup, cream cheese and sugar together for the topping and pour over the cake as soon as it has completely cooled down. Sprinkle with the nuts and cut the cake into thin slices.

Useful Tips

• If you don’t have a loaf tin, bake the cake in a round cake tin.
• Substitute the walnuts with pecans or almonds, or use a mixture of different nuts. 

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