Carrot cake recipe

Ingredients

• 350 ml sunflower oil
• 350 g castor sugar
• 4 extra large eggs, beaten
• 350 g cake flour
• 2.5 ml salt
• 10 ml ground cinnamon
• 10 ml baking powder
• 10 ml bicarbonate of soda
• 1 × 410 g can crushed pineapple
• 100 g chopped pecan nuts
• 3 cups grated carrot

• 500 g block cream cheese
• 80 g icing sugar, sifted
• 1 vanilla pod, spilt and deseeded
• 100 g flaked almonds, toasted

1. Preheat the oven to 180 °C. Grease a 22 cm bundt cake pan (tube pan).
2. Beat the oil, sugar and eggs until light and fluffy. Sift together the dry ingredients and add to the oil mixture. Drain the pineapple, then add it with the chopped nuts and carrots to the mixture. Pour the mixture into the cake pan and bake for 1 hour 15 minutes or until a metal skewer inserted comes out clean.
Baking and Icing
3. Mix together the cottage cheese and icing sugar, and fold in the vanilla seeds. Ice the cooled cake and scatter over the almonds.