The perfect carrot cake

If you have a special occasion or a birthday coming up then this is the cake to make. It’s super moist from the secret ingredient (crushed pineapple) so you can make it ahead of time.

Ingredients:

• 1 1/2 cups sugar
• 1 1/2 cups neutral oil, such as canola or grapeseed
• 4 large eggs
• 1 tsp vanilla
• 1 1/3 cups plain flour
• 1 cups wholemeal flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 3 tsp baking powder
• 1/2 tsp salt
• 3 cups finely grated carrots (about 3 medium carrots)
• 200g crushed pineapple in its own juice
• 1 cup chopped walnuts (optional)

Method:

Line two round cake pans with baking paper and preheat your oven to 180 C.

In a large bowl beat together the sugar, oil, eggs and vanilla. Sift the flour, cinnamon, baking soda, baking powder and salt together to mix.

Sift the dry ingredients into the batter. Mix to combine. Gently stir the shredded carrots, crushed pineapple (using all the juice as well), and nuts into the cake batter, using a wooden spoon. Pour into the prepared pans, dividing the batter evenly. Bake on convection bake 325 for 30 minutes, or until the cake

Next gently stir the shredded carrots, crushed pineapple (using all the juice as well), and nuts into the cake batter, using a wooden spoon. Pour into the prepared pans, dividing the batter evenly. Bake on convection bake 325 for 30 minutes, or until the cake

Pour into the prepared pans, dividing the batter evenly. Bake at 180 for 35 minutes, or until the top bounces back when pressed and a skewer inserted into the centre comes out clean.

(If you prefer to do one large cake you will need to extend the cooking time to 55 minutes).

Remove the pans from the oven and allow them to cool for half an hour. Carefully turn the cakes out of the pans and place on cooling racks to cool completely.

Cream Cheese Icing

Ingredients:

• 5g butter, at room temperature
• 250g cream cheese (not the spreadable kind)
• finely grated zest and juice of 1 lemon
• 4 cups icing sugar

Method:

Place softened butter, cream cheese, lemon zest and juice and icing sugar in a food processor. Blend until smooth then spread over the top of one cake then place the second cake on top. Next, ice the top and sides of cake. Garnish with chopped walnuts if desired.