1/2 cup oil
2 cups self raising flour
1 cup raw sugar
1 teaspoon mixed spice
3 cups of grated carrot
1/2 cup of walnuts roughly chopped
1 teaspoon of grated orange rind
1/4 cup of crushed pineapple
- Preheat the oven to 180 Celsius
- Use a large mixing bowl, metal is best due to the oilly consistency of the cake.
- Start with the eggs and oil, for best consistency you want large eggs of 68g or more. For oil I use olive oil however for lightness it is best to use canola. Beat eggs until thick and stir in the oil.
- Sift the flour and spice into the egg mixture and mix the sugar in at the same time.
- Grate the carrot and fold into the cake mixture with the pineapple. If crushed pineaple cannot be found then dice tinned pineapple well; pineapple in juice rather than syrup is better for the sweetness of the cake.
- Fold through the orange rind and walnuts, try and evenly mix the nuts through the cake.
- Pour the mixture into a tin, the nuts make deep tins inadviseable as they settle in the mixture. A ring tin allows even cooking and nut distribution.
- Bake for 40 minutes, or until a knife comes out clean.
- After baking leave the cake in the tin for at least 10 minutes before attempting to remove as this prevents sticking and gives the cake time to shrink.
- Turn onto a cooling rack and leave until cool enough to ice.
Cream Cheese Icing
1 teaspoon butter
4 tablespoons cream cheese
1 cup icing sugar
1 tablespoon lemon juice
- Beat butter and creamcheese together until a cream consistency
- Add sugar slowly and mix well
- Towards the end add the lemon juice and enough sugar to retain a frosting consistency
- Once cake is cool spread the icing over the cake and cool to set
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