Name: Carrot cake with cream cheese frosting
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Carrot cake; 3 cup (450g) self-raising flour; 1 cup (220g) caster sugar; 1 1/2 teaspoon bicarbonate of soda; 2 cup (260g) grated carrot; 1 cup canned crushed pineapple; 4 eggs, lightly beaten; 1 1/2 cup (375ml) vegetable oil; 1 teaspoon vanilla essence; 1 cup (110g) chopped walnuts; silver cachous, to decorate; Cream cheese frosting; 125 gram cream cheese; 1 cup (160g) icing sugar, sifted; 1 lemon, grated rind

Ingredients

Carrot cake

3 cup (450g) self-raising flour

1 cup (220g) caster sugar

1 1/2 teaspoon bicarbonate of soda

2 cup (260g) grated carrot

1 cup canned crushed pineapple

4 eggs, lightly beaten

1 1/2 cup (375ml) vegetable oil

1 teaspoon vanilla essence

1 cup (110g) chopped walnuts

silver cachous, to decorate

Cream cheese frosting

125 gram cream cheese

1 cup (160g) icing sugar, sifted

1 lemon, grated rind

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly grease and line two 20cm sandwich pans.

2.Sift flour, sugar, bicarbonate of soda and 1 teaspoon salt together into a large bowl. Add carrot, pineapple, eggs, oil and vanilla and beat until combined. Stir in chopped walnuts.

3.Spoon into prepared pans. Bake for 1 hour, until a skewer inserted in centre comes out clean. Turn out onto wire racks to cool.

4.FROSTING: Soften cream cheese and gradually beat in icing sugar until fluffy. Flavour with rind.

5.Sandwich cakes with half of frosting and spread remainder on top. Sprinkle with cachous and cut into wedges.

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