Carrot Cake

Ingredients

• 2 1/2 cups flour
• 2 tsp baking powder
• 1 1/4 tsp bicarbonate of soda
• 3 tsp mixed spice
• 1 tsp salt
• 1 1/2 cups sugar
• 1 1/4 cups oil
• 3 eggs
• 2 cups grated carrots or Granny Smith apples
• 1 cup grated fresh pineapple or crushed tinned pineapple
• 1/2 cup chopped pecan nuts
• 1/4 cup smooth apricot jam
• 1/2 cup butter
• 4 cups icing sugar
• 1 tsp vanilla essence
• 250 g cream cheese

Method

1. 1

   Sift the dry ingredients together twice.

2. 2

   Beat the sugar, oil, and eggs together until very well-blended.

3. 3

   Use an electric hand beater and beat at high speed for 3 minutes.

4. 4

   Add the carrots or apples, pineapple, nuts, and apricot jam and mix in well.

5. 5

   Sift the dry ingredients over the mixture and fold in with a spatula until uniformly blended.

6. 6

   Grease a 28 cm loose-bottomed springform tube or angel cake tin and sprinkle with dry breadcrumbs to coat lightly.

7. 7

   Pour the mixture into the prepared cake tin and bake at 180-190°C (350-375°F) for 45 minutes.

8. 8

   Allow the cake to firm and cool in the tin for 10 minutes before turning out.

9. 9

   Cream the butter and gradually add the icing sugar. Add the vanilla, followed by the cream cheese.

10. 10

    Ice the cake when it has cooled.

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