The flavours and scents of the cinnamon, ginger and nutmeg takes centre stage in this super moist carrot cake.
Ingredients:
2 cups sifted flour
2 tsp baking powder
1½ tsp baking soda
1½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
1½ cups sugar
1½ cups B-well Canola Oil
4 eggs
2 cups finely grated carrot
1 can (250g) of crushed pineapple, drained
½ cup finely chopped pecans (optional)
120g flaked coconut (optional)
Cream Cheese Frosting:
½ cup butter
1 cup cream cheese
2 tsp vanilla extract
28g icing sugar, sifted
PREPARATION
Preheat your oven to 180°C and grease three 23cm round cake pans. Sift together the flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon. Then add the sugar, canola oil, and eggs; mix well.
Next add the carrot, pineapple, pecans (optional), and coconut (optional). Blend thoroughly.
Distribute the batter evenly among the three pans. Bake the cakes for 35-40 minutes. Be careful not to over-bake them.
Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.
When your cakes have cooled, make your cream cheese frosting by mixing all the ingredients together in a bowl using an electric mixer while gradually adding the icing sugar.
Finally frost the cake and spread a thin layer between each layer of cake, saving enough to cover the top and sides of the cake. Garnish the top with chopped nuts if you like.
