My my it has been a long time since I've put something fabulously tasty up. But not to worry here is a hearty, yet delicate cake that will definitely tingle the taste buds. Sick of the old carrot cake? Give this one a try and I assure you, you'll never go back!
2 cups SR Flour
1 cup brown sugar, lightly packed
1 cup grated carrot
3/4 cup oil
1 tsp vanilla
1/2 a 450g tin of crushed pineapple and the juice
1 cup coconut
1 cup walnuts, chopped
Cream cheese Icing
125g cream cheese, room temperature
60g butter, room temperature
1 tsp grated lemon rind
1 1/2 cups icing sugar
To make the cake...
Preheat oven to 180 degrees celsius.
Mix all ingredients in a large bowel (COULD IT GET ANY EASIER). Place in a greased cake tin. I used two loaf tins but any is fine. Bake for 70 minutes or until skewer comes out clean. Allow to cool before icing.
This recipe has chopped walnuts, but you could also use pecans.
To make icing...
Place butter and cream cheese in a blender and beat until combined and fluffy. It's important that these two ingredients are room temperature to ensure your icing is smooth and lump free
Add vanilla and icing sugar and beat until light and fluffy. Spread over cooled cakes and dive in with a nice cup of tea.