When I worked for the lovely Peter Dixon in Melbourne, he used to rave about my carrot cake. Rave, moan about how good but "bad" it was, rave some more, eat some more, moan some more, talk about needing to go for a run........ you get the idea.
2 cups plain flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/2 cups brown sugar
4 eggs, beaten
100ml vegetable oil
400g grated carrot
400g can crushed pineapple, well drained
100g coarsely chopped walnuts
Preheat oven to 180 degrees celcius. Grease and line a 22cm tin, round or square.
Sift flour, baking soda, baking powder, cinnamon and allspice together into a large bowl and stir through brown sugar. Beat in eggs and oil and then fold through carrot, pineapple and walnuts. Spoon into prepared tin and bake 1hr and 15 min, until top is golden. Rest in tin for 5 mins then invert to a wire rack to cool.
Icing
1/2 cup butter, unsalted
1 cup cream cheese
1 1/2 cups icing sugar
1 lemon juiced and rind zested
1 teaspoon vanilla essence OR 1/2 teaspoon vanilla extract
Beat until well combined. If ingredients are at room temperature this will make it easier to beat. Refrigerate for 1hr before icing the cake. Cake must be completely cool.
Top with 1 cup toasted flaked coconut.
Delicious!
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