Styling Raphaella Frame-Tolmie; Photograph Russell Smith
1.5 cups sunflower oil
2 cups carrots, grated
250g tin pineapple, chopped
½ cup pecan nuts
½ cup raisins
2.5 cups flour
2t baking powder
1.5t bicarbonate of soda
3t ground cinnamon
2 cups sticky brown sugar
250g cream cheese
squeeze of lemon juice
icing sugar to taste
Preheat oven to 160°C. Lightly grease one 23cm springform cake tin and line the base with baking paper.
Beat the eggs and oil together. Add the carrots, pineapple, pecan nuts and raisins. Sift the dry ingredients into the egg mixture, add the sugar and mix together until well combined.
Spoon the batter into the tin and bake for 15 minutes.
Increase the temperature to 180°C and bake for a further 45 minutes. Place on a wire rack to cool.
To make a cream-cheese icing, combine the cream cheese together with a squeeze of lemon juice and enough icing sugar so that it is slightly sweetened, and beat until smooth.
Spread the icing over the top and sides of the cooled cake and serve.
Recipe and styling Raphaella Frame-Tolmie Photograph Russell Smith
This recipe originally appeared in HL Food 2014
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