The recipe I use originally came from a Vegetarian restaurant that closed down long ago. I follow the basic recipe, except for a few minor additions, and, for many years, I was using raw unrefined sugar, and this creates a denser moister cake. In doing that, it was necessary to line the cake tin, and cook the cake for longer. I found the edges would sometimes over-brown and cook faster than the centre, so I now use refined white sugar (the white death!), however, the results for this recipe are much better. Note that the pineapple must be well drained, otherwise it will be a very moist cake. You have been warned!
1 Cup Grated Carrot
1 Cup Wholemeal Plain Flour
1 Teaspoon (tsp)Baking Powder
3/4 Tsp Bicarb Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
3/4 Cup Sugar
5 Tablespoons Oil
1/2 Cup Chopped Walnuts
400 g Tin Crushed Pineapple, well drained
(if you haven’t got access to crushed pineapple, blitz pineapple slices in the food processor till chopped finely)
For the Icing:
3 Tablespoons Butter
3 Tablespoons cream cheese
250 g Icing sugar
1. Mix all the dry ingredients together, making sure that there are no lumps of soda or baking powder.
2. Add all the wet ingredients and the carrot, mix well.
3. Pour into a greased and lined loaf or round tin.
4. Bake at 180° for 40 – 45 minutes
5. Meanwhile, make the icing and beat together the butter and cream cheese, then beat in the icing sugar, lemon rind and vanilla.
6. When the cake is cool, swirl the icing over the top of the cake, decorate with a few chopped walnuts and serve.
Healthy but sweet, something I should ponder more over.