Baked in a ring pan, and it’s an easy and delicious Carrot and Pineapple Cake.

Ingredients:

• 500 ml of sugar
• 4 eggs
• 250 ml of oil
• 500 ml grated carrots
• 2 teaspoons fine cinnamon
• ½ teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• 1 tin crushed pineapple (439g)
• 4 x 250ml cake flour
• Add chopped walnuts or pecan nuts

Method:

1. Cream sugar and eggs.
2. Add oil and grated carrots
3. Sieve dry ingredients
4. Add crushed pineapple with water in a tin. Add nuts.
5. Grease and line a ring pan tin.
6. Bake for 1 hour or 1 hour and 30 min on 180 C until a skewer comes out clean.
7. Method:
8. Combine all ingredients well & spoon over the top of the cooled cake.

Decorate with walnuts. Recipe from Kuier Magazine

Prepared, tried, and tested Feriel Sonday