Feriel’s Carrot and Pineapple Cake

Carrot and Pineapple Cake

Baked in a ring pan, and it’s an easy and delicious cake.

500 ml sugar
4 eggs
250 ml 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

Cream sugar and eggs.
Add oil and grated carrots
Sieve dry ingredients
Add crushed pineapple with water in a tin. Add nuts.
Grease and line a ring pan tin.
Bake for 1 hour or 1 hour and 30 min on 180 C until a skewer comes out clean.

Cream cheese topping:
250 ml plain smoothed cream cheese or smoothed plain cottage cheese
5 ml vanilla essence
25 ml castor sugar

Combine all ingredients well & spoon over top of cooled cake.
Decorate with walnuts.

Recipe from Kuier Magazine
Prepared, tried and tested Feriel Sonday

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