This recipe is an adapted version of my friend Pam’s, and is guaranteed to be gobbled up in a day! Am sure the little ones will love it at playgroup/child-care for birthdays or even just as an afternoon-tea treat. Omit the nuts, in that case, since most centres are now resolutely nut-free zones.
•125g self-raising flour
•3/4 cup brown sugar
•1 teaspoon ground cinnamon
•1 teaspoon freshly grated nutmeg
•2/3 cup olive oil Note: Oil quantity used can be reduced slightly by replacing with strained pineapple juice
•2 eggs, lightly beaten
•2 cups finely grated carrot
•60 g roughly chopped walnuts or pecans
•400 g can of crushed pineapple
•200g Philadelphia cream cheese
•3 tbs melted butter
•250g icing sugar
•1/2 tsp vanilla essence
1.Preheat oven to 180 c.
2.Moisturise a cake tin with butter or grease paper.
3.Roughly chop the walnuts or pecans.
4.Grate the carrots in a whizzer or by hand.
5.Toss the flour, sugar and spices into a bowl
6. Add the oil/pineapple juice and the eggs and then beat them up with an electric mixer for about 1 minute.
7.Now stir in carrot and walnuts/pecans and strained pineapple.
8.Pour into a cake tin & bake for 1 hour.
9.Let it cool in the cake tin before turning it out in a plate.
1.Mix the Philadelphia cream cheese, with the butter, vanilla essence and icing sugar.
2.Spread over the cake and enjoy!