Pineapple Carrot Cake #1

Pineapple Carrot Cake

(2x 7"pan )

( no fan-forced oven )

4 large whole eggs

180g brown sugar

2tsp vanilla

240g cooking oil

260g flour

1tsp baking soda

1 1/2tsp baking powder / 1tsp DBP

1 1/2tsp cinnamon powder

1/2tsp salt

340g grated fresh Carrot

220g pineapple

60g raisins

100g toasted walnuts/pecans for Cake

50g toasted walnut/pecans for decorating

Method:-

* Line 2x7" pan and grease base side.

* Bake 180°c 150g walnuts for 10 minutes. Chopped roughly, divide 100g for Cake and 50g for decoration.

* Beat A until ribbon stage.

* Add in B slowly until well combined.

* Add in C fold in and mix well.

* Add in D with spatula.

* Bake 180°c for 60 minutes, center rack.

* When cake is cool, cut 2 cakes into layers a total of 4 layers. Frost Cake and decorate the cake.

Creamcheese Frosting

450g Creamcheese

230g powder sugar

114g butter

1tsp vanilla

Little bit of lemon juice

* Beat Creamcheese, sugar and butter until combined. Add in lemon juice mix well.

Jezko Cakery