Carrot cake with cream cheese icing
Method
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Preheat the oven to 160C/320F/Gas 2.
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Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
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Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
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Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
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If the cake top is browning too much, cover with a circle of kitchen foil.
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Remove from the oven when ready and allow to cool on a wire rack.
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For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.
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Add sugar and vanilla extract and mix well.
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Add the coconut and mix again.
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Once the cake is cool, remove from the cake tin and spread the icing all over the cake.
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Decorate the cake with a few crushed pecans and serve in generous slices.
Ingredients
- 250g/9oz plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 150g/6oz light brown sugar
- 50g/2oz walnuts, shells removed
- 220g/8oz canned pineapple slices, chopped
- handful sultanas
- 2 ripe bananas, mashed
- 1 passion fruit, pulp only
- 150g/5oz carrots, grated
- 150ml/5fl oz corn oil
- 3 free-range eggs
For the icing
- 125g/4oz butter, softened, plus extra for greasing
- 225g/8oz cream cheese
- 450g/1lb icing sugar
- 1 tsp vanilla extract
- 100g/3½oz creamed coconut, grated
- 50g/2oz crushed pecans, to decorate
Shopping List
Carrot cake with cream cheese icing
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled