Carrot Cake
Makes enough for: 1 cake
Ingredients
- 375 g flour
- 10 mls baking powder
- 10 mls bicarbonate of soda
- 5 mls ground cinnamon
- 3.75 mls fine salt
- 375 g fructose
- 4 eggs, lightly beaten
- 375 mls Canola oil
- 5 mls vanilla extract
- 750 mls grated carrots, loosely packed
- 250 mls chopped pecan nuts, loosely packed
- 250 mls chopped pineapple, loosely packed
for the icing:
- 250 g firm cream cheese
- 125 g unsalted butter
- 500 g sugalite
- 5 mls vanilla extract
Method
- preheat the oven to 180° Celsius
- butter and flour either 1 x 25cm tube pan, or 3 x 23cm sandwich tin, or 1 large deep sandwich tin
- in a large bowl sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt
- add the fructose
- make a well in the centre and add the eggs, oil and vanilla essence
- combine well
- stir in the carrots, nuts and pineapple
- mix well
- for the tube tins, bake for 1 hour 15 minutes
- for the small sandwich tins, bake for 45 minutes
- for the large sandwich tin, bake for 1 hour 30 minutes
- allow the cake to cool completely before turning out and icing
to make the icing:
- cream the cheese and the butter together
- slowly beat in the sugalite
- add the vanilla essence and combine well
- ice the cake and decorate with nuts
Notes
this makes one large cake, and I halved the recipe