Ingredients

  • 4 eggs
  • 500 ml (2 C) brown sugar
  • 250 ml (1 C) sunflower oil
  • 1 x 432 g can Rhodes Pineapple Crush in Light Syrup, drained, syrup
  • reserved
  • 500 ml (2 C) cake flour
  • 15 ml (1 T) ground cinnamon
  • 7.5 ml (1½ t) bicarbonate of soda
  • 10 ml (2 t) baking powder
  • 5 ml (1 t) salt
  • 500 ml (2 C) grated carrot
  • 125 ml (½ C) pecan nuts, chopped
  • 65 ml (¼ C) butter
  • 1 x 175 g tub plain cream cheese
  • 500 ml (2 C) icing sugar, sifted

Method

  1. Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 125 ml (½ C) reserved pineapple syrup.
  2. Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt together and fold into the liquid mixture. Stir in the Rhodes Pineapple Crush, carrot and pecan nuts.
  3. Pour the batter into a lined cake pan and bake in a preheated oven at 180 °C for 30 - 40 minutes or until a skewer, when inserted in the middle, comes out clean. Allow to cool.
  4. To make the icing: cream the butter, add the cream cheese and beat for one minute. Add the icing sugar, mix until well blended and ice the cake as desired.

Reviews

There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *