Rhodes Quality carrot and pineapple cake
(21 May 2020)

Carrot cake

Rhodes Quality carrot and pineapple cake 

Recipe from Rhodes Quality Website

4 Eggs
2 Cups Brown sugar
1 Cup Sunflower oil
1 x can Rhodes Quality Pineapple Crush in Light Syrup, drained, syrup reserved
2 Cups Cake flour
1 Tbsp Ground cinnamon
1 ½ tsp Bicarbonate of soda
2 tsp Baking powder
1 tsp Salt
2 Cups Carrot, grated
½ Cup Pecan nuts, chopped
¼ Cup Butter
175g Cream cheese, plain
2 Cups Icing sugar, sifted

Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 125 ml reserved pineapple syrup.
Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt together and fold into the liquid mixture. Stir in the Rhodes Pineapple Crush, carrot and pecan nuts.
Pour the batter into a lined cake pan and bake in a preheated oven at 180 °C for 30 - 40 minutes or until a skewer, when inserted in the middle, comes out clean. Allow to cool.
To make the icing: cream the butter, add the cream cheese and beat for one minute. Add the icing sugar, mix until well blended and ice the cake as desired.


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